Roasted and Marinated Bell Peppers |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 8 |
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Serve with steak, vegetables or even on an antipasta platter! These also make an excellent addition to both cold and hot sandwiches! Found this in a scrapbook here, it belonged to a resident who has since gone. These are also delicious if prepared a day or two ahead of time or can be used as an appetizer. Ingredients:
6 tablespoons extra virgin olive oil |
olive oil, for grill |
3 yellow bell peppers |
3 red bell peppers |
1 onion, minced |
2 large garlic cloves, minced |
1 1/4 teaspoons finely chopped thyme |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1/4 teaspoon ground oregano |
Directions:
1. Brush grill with oil; heat to medium hot.
2. Grill peppers until blackened, 8-12 minutes.
3. Let peppers cool in a paper bag.
4. Peel and seed, saving juices.
5. Cut into 1 strips.
6. In a bowl, combine garlic, onions, vinegar, thyme, salt, pepper, oregano & any pepper juices.
7. Gradually whisk in oil.
8. Toss peppers with vinaigrette, and arrange on a platter to serve.
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