I found this recipe at Allrecipes and it's and delicious! This can be used as a simple relish or for making bruschetta or pureed with cream over pasta or to marinade mozzarella and tomato slices and just about any recipe calling for roasted bell peppers. I have a George Foreman indoor/outdoor BBQ grill to make these but I am sure the same results can be achieved with the oven broiler.
Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
Grill the whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
Combine the chopped bell pepper, olive oil, garlic, basil, oregano and salt and pepper in a 1 pint glass jar (or larger, depending on size of peppers).
Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, making sure the peppers are covered in oil. Allow to marinate for an hour and will store in the refrigerator for up to 5 days.
By Deeli from Richland, WA
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