Marinated Roasted Red Peppers

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!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 88 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.