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Simple Roasted Peppers in Olive Oil Cooking Recipes

Roasted Peppers in Olive Oil


Serve these for lunch or late supper, with lots of cheese, cold roast chicken, and plenty of crusty bread. I like to combine them with thick slices of vine-ripened tomatoes and fresh mozzarella cheese. A dusting of freshly ground pepper and a little salt, especially sea salt, make it a wonderful first-course salad - or a light lunch with lots of good bread for soaking up the olive oil.


Makes 6 to 8 servings

  • 6 to 8 bell peppers, red, green or both

  • 1 clove garlic, halved lengthwise and very thinly sliced crosswise

  • Extra virgin olive oil

  • Fresh oregano sprigs

  • Salt and freshly ground black pepper to taste

  1. Prepare a fire in a barbecue grill or preheat the broiler.

  2. Place the peppers on the grill/ broiler rack about 2 inches from the heat and cook, turning, until well charred, virtually black, on all sides, about 15 minutes or more. Place the charred peppers in a plastic or paper bag.

  3. Close tightly and let stand for 10 minutes. Peel the peppers, seed them, then cut into thick slices or quarters.

  4. Arrange the peppers in a pretty serving dish. Sprinkle with the garlic. Drizzle with the extra virgin olive oil and garnish with the oregano. Chill several hours.

  5. Warm to room temperature to serve. Pass lots of crusty bread, salt and a pepper mill.


Note:
If you want to preserve these peppers longer than a day or two, pour in enough olive oil to cover them completely. They will be fresh for several days. Drain well before serving, saving the olive oil to use for salad dressings.

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