Are you tempted to buy a 6-pack of bell peppers, but run out of ways to use them after a day or two? Roast them and keep a jar of these flavorful marinated peppers in the fridge to jump-start an impromptu meal or snack. They’re irresistible with a piece of mozzarella or provolone. They also go well with tuna sandwiches, barbecued meat, omelets, paninis, salad, or lasagna. Even better, toss them with hot pasta, a couple of eggs and grated Parmesan for an easy dinner.
Most recipes recommend running the peppers under a broiler or using tongs to roast the peppers over a gas burner until the skins blister and blacken. But if you have a sensitive smoke alarm like I do, cook them uncovered in a 500° F oven for 25 to 30 minutes and save your hearing. Baked peppers will be softer than broiled ones, but they’ll taste just as good. Either way, cover the cooked peppers tightly so that they sweat as they cool. This helps loosen the skin in the places where it isn’t completely blackened. No matter which method you use, there will always be a few spots where the skin sticks. Use a sharp knife to peel the edge of the skin back and hold it firmly against the knife before pulling it off. Recycled olive or pickle jars make perfect containers for storing marinated sweet peppers, so don’t forget to save them.
Marinated Roasted Sweet Peppers
Serves 4, adapted from Great Recipes for Good Health
6 large red, orange or yellow sweet peppers (bell peppers)
1 tablespoon (15 ml) garlic infused olive oil, plus extra for roasting
1 tablespoon (15 ml) red wine vinegar
1/2 teaspoon (2.5 ml) dried oregano, crushed
1/4 teaspoon (1.25 ml) black pepper
Preheat the oven to 500° F (190° C). Cover a rimmed cookie sheet with aluminum foil. Cut the peppers in half and remove the stem and seeds. Use your hand to rub a thin coating of olive oil over the surface of each pepper half and place them on the cookie sheet. Put the pan in the oven and watch carefully. Remove the pan after the skin on the peppers blisters all over and blackens in spots, about 25 to 30 minutes. Tightly cover the pan with a another piece of aluminum foil and let the peppers cool completely.
In a medium bowl, combine the olive oil, vinegar, oregano and black pepper. When the peppers are cool, peel the skin off each pepper and cut it into slices about 1 to 1 1/2 inches wide. Put the sliced peppers into the bowl and add the pan juices. Stir until the peppers are evenly coated with the marinade and let them sit at room temperature for an hour before serving. Store in a glass jar with a lid. They will keep in the fridge for up to a week or in the freezer for a couple of months.