Marinated Roasted Peppers


Marinated Peppers (serves 4-6 people)

3-5 red and yellow peppers
2-3 cloves garlic, thinly sliced
Olive oil
Coarse salt
Oregano (or thyme)
Freshly ground black pepper

Arrange peppers on a foil-lined baking sheet and bake under the grill until blackened and soft, 25-30 minutes, turning once or twice. Transfer to a bowl, cover with plastic wrap and let stand 10 minutes (this makes skin removal easier). Slip off the skin and scrape out seeds; remove stems and slice the peppers.
Arrange one layer of sliced peppers, cover with olive oil, add some garlic, sprinkle oregano, salt and black pepper. Add one more layer and repeat operation until you have run out of peppers. Refrigerate for at least 2 hours.

– Add a little balsamic vinegar to the marinade.
– Garnish with olives and goat cheese when you serve.

8 thoughts on “Marinated Roasted Peppers

  1. I just got word that my wife is going to be using your recipe this Shabbat. We can let you know how it works out next week. I t does sound tasty though!

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