Wednesday, October 21, 2009

Marinated Peppers

I don't know when I started making marinated peppers, but they've been a fixture in my fridge since.  They're good to have ready to throw in pasta, sandwiches, pizza or as part of an antipasto.  They’re a given if you come over for food... great served with hummus, olives and cheese. 

3-4 coloured bell peppers (not green)
Few sprigs of thyme and oregano
Approximately half a tablespoon of rosemary
5 cloves of garlic smashed and peeled
Good glug of olive oil (maybe half a cup at most)

Heat oven on broil or highest temperature
Cut peppers into halves and seed
Cook peppers in the oven until skins are turning black
Remove peppers from oven, put into a freezer bag and let cool.  This will make them easier to peel later.
Once cooled remove the skins and put back into the bag
Add a good amount of olive oil, garlic, herbs and marinate in the fridge for at least 5 hours or overnight.  I like to make as many as possible and just keep them in the fridge until I’m ready to use.


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