Prep 15 mins
Cook 25 mins
Green and red peppers appear as an ingredient in many recipes, but they also make a fine dish on their own. These roast peppers, with their Italian style marinade, can be included in salads and sandwiches or served just as they are.
- 2 green peppers
- 2 sweet red peppers
- 1⁄4 cup olive oil
- 1 tablespoon vinegar
- 2 garlic cloves, halved
- 1⁄4 teaspoon oregano leaves, crushed
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- Place peppers on baking sheet; bake at 450°F for 25 minutes or until skin blisters and chars. Place peppers in paper bag, or in a bowl and cover with plastic wrap. Close bag; cool until cool enough to handle. Remove thin skin from peppers. Discard skin, seeds and stems. Cut peppers into 1 inch wide strips.
- In medium bowl, stir together remaining ingredients. Add peppers; toss to coat. Cover; refrigerate until serving time, at least 4 hours. Remove garlic before serving. Yields 1 1/2 cups. Serves 4.
- ANCHOVIES AND PEPPERS: Prepare as above, but add 1 can (2 ounces) anchovy fillets, drained, to oil mixture along with peppers.
- Great American Cookbook.