Roasted peppers in oil are great and easy to make. With this recipe you slice the peppers in half first, so they don't steam as much when roasting and they end up firmer at the end. These are also finished with not just oil but also vinegar, which adds a really nice brightness to the peppers.
Ingredients
2 Green peppers sliced in half along
2 Orange peppers sliced in half the stem along the stem
2 Red peppers sliced in half along the stem
4 Cloves of garlic chopped
EVOO
2 Yellow peppers sliced in half along the stem
Vinegar (red wine or cider)
½ C Flat leaf parsley, chopped
Directions
Turn on oven broiler. Slice peppers in half and remove the seeds and whites inside the peppers. Place them on a baking sheet cut side down and broil on the top oven rack until the tops are completely chard. Remove and place the peppers in a paper bag for 10 min. Once cooled, remove the blackened skin. Slice the peppers and place them in Tupperware or a mason jar. Add the chopped garlic, parsley and salt and pepper. Fill to about ¾ to the top with oil, then the remaining ¼ with vinegar.
