Marinated Roasted Red Peppers recipe

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Ingredients

4 large red bell peppers, halved, with stems and seeds removed
¼ cup olive oil
2 cloves garlic, pressed
1 tablespoon balsamic vinegar
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon seasoned pepper

Nutrition Info

87.6 calories
carbohydrate: 5.7 g
cholesterol: : -
fat: 7 g
fiber: 1.7 g
protein: 0.9 g
saturatedFat: 1 g
servingSize: -
sodium: 149.4 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  2. Place bell peppers, skin side-up, on the prepared baking sheet.

  3. Broil peppers in the preheated oven until skin is blistered and blackened, 15 to 20 minutes.

  4. Remove peppers from the oven and immediately transfer to a plastic or paper bag, seal, and set aside for 20 minutes. Peel off blackened skin and cut peppers into 1/2-inch strips.

  5. Combine olive oil, garlic, balsamic vinegar, salt, basil, and seasoned pepper in a wide-mouth jar and shake until marinade is well blended. Place pepper slices into the jar, shake, and refrigerate until fully cooled and flavors have melded, 3 hours to overnight.

Recipe Yield

8 servings

Recipe Note

Fresh, sweet taste, so much better than store-bought, and so easy! Use these marinated peppers as an antipasto, or a very healthy sandwich filling. Experiment with different herbs such as rosemary or Italian seasoning. My favorite is basil. Marinade also makes a wonderful salad dressing when the peppers have been eaten!

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