Roasted and Marinated Bell Peppers

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.

• Ready In: 17 mins
• Serves: 8

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.