Roasted Red Peppers In Oil Vinegar And Garlic Recipe

Cooking Directions

• STEP 1.Preheat the oven to 450°F (230°C).
• STEP 2.Place the whole red peppers on a baking sheet and roast them in the oven for about 20-25 minutes, or until the skins are charred and blistered.
• STEP 3.Remove the peppers from the oven and let them cool slightly. Once they are cool enough to handle, peel off the charred skins and discard them.
• STEP 4.Cut the roasted peppers into strips and remove the seeds and membranes.
• STEP 5.In a bowl, combine the olive oil, vinegar, minced garlic, salt, and pepper. Whisk until well combined.
• STEP 6.Place the roasted pepper strips in a jar or container and pour the marinade over them. Make sure the peppers are fully submerged in the marinade.
• STEP 7.Cover the jar or container and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.
• STEP 8.Serve the roasted red peppers as a topping for sandwiches, in salads, or as a side dish. They can also be used in recipes that call for roasted peppers.
• STEP 9.Store any leftover roasted red peppers in the refrigerator for up to a week.

Cooking Tips

• You can use any color of bell peppers for this recipe, but red peppers tend to have a sweeter flavor when roasted.
• If you prefer a spicier flavor, you can add some crushed red pepper flakes to the marinade.
• Make sure to fully submerge the roasted pepper strips in the marinade to ensure they stay flavorful and tender.

Storage and Serving

• Store the roasted red peppers in an airtight container in the refrigerator.
• Serve the peppers as a topping for sandwiches, in salads, or as a side dish.
• Use the roasted red peppers in recipes that call for roasted peppers, such as pasta dishes or pizzas.