My Italian mother-in-law taught me how to make these roasted red peppers in oil. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can also be used on bruschetta or pureed with cream and served over pasta. I usually serve them in a relish tray as a side dish to any meal.
Ingredients
- red bell pepper: 1 piece
- yellow bell pepper: 1 piece
- orange bell pepper: 1 piece
- extra-virgin olive oil: 0.75 cup
- clove garlic: 1 piece (minced)
- leaves fresh basil leaves, finely: 5 piece (sliced)
- oregano: 0.5 tsp (dried)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
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Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the bag.
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Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
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Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.
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Serve, storing leftover peppers in the refrigerator for up to 5 days.
