Prep 15 mins
Cook 20 mins
Do use any color or even better a combination of colors be it red, orange, yellow. Yes, you can do this stove top over direct flame of in a very hot oven. I prefer the smokiness of them on the grill. Add to salads, sandwiches, puree and spice it up for a dip or sandwich spread, in a wrap, Make a roasted pepper pasta sauce, and to salsa, rice and beans, great on an on pizza, wrap a cooked shrimp or scallop, or simply as a side veggie. Endless possibilities!
- 4 garlic cloves, minced
- 4 large yellow bell peppers, washed
- 59.14 ml olive oil
- 59.14 ml red wine vinegar
- 2.46 ml salt
- 7.39 ml fresh rosemary, minced
- Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
- Place the garlic, oil, salt, pepper, rosemary and vinegar in a jar and shake the mixture. Pour into a small bowl.
- Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Reserve any juice from inside the peppers to mix in the dressing. Toss the peppers into the dressing and serve.
Delicious! Love peppers; loved this recipe, and the instructions were very clear. Always a plus! We initially enjoyed this with Potato and Onion Tortilla but I'm looking forward to enjoying these peppers in take-to-work sandwiches ~Rita~. Made for ZWT 5.
Yum! I made a half batch of this as the 'salad' course of a paella dinner and loved it. The garlic really packs a whallop (which we love) and the vinegar in the dressing was a great foil for the sweetness of the grilled peppers. I would love to try this with different coloured peppers.