Name: Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Red bell pepper - 1; Yellow bell pepper - 1; Orange bell pepper - 1; Extra-virgin olive oil - ¾ cup; Garlic, minced - 1 clove; Fresh basil leaves, finely sliced - 5 leaves; Dried oregano - ½ teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon

Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

1. Red bell pepper - 1

2. Yellow bell pepper - 1

3. Orange bell pepper - 1

4. Extra-virgin olive oil - ¾ cup

5. Garlic, minced - 1 clove

6. Fresh basil leaves, finely sliced - 5 leaves

7. Dried oregano - ½ teaspoon

8. Salt - ½ teaspoon

9. Ground black pepper - ¼ teaspoon

How to cook deliciously - Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

1. Stage

Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.

2. Stage

Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the bag.

3. Stage

Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).

4. Stage

Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.

5. Stage

Serve, storing leftover peppers in the refrigerator for up to 5 days.