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

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.