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Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 1 red bell pepper
    • 1 yellow bell pepper
    • 1 orange bell pepper

  • Oils and Condiments

    • ¾ cup extra-virgin olive oil
    • ½ teaspoon dried oregano
    • 🧂 ½ teaspoon salt
    • ¼ teaspoon ground black pepper

  • Herbs and Spices

    • 5 leaves fresh basil, finely sliced
    • 🧄 1 clove garlic, minced

STEPS

1

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

2

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

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

4

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

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

NUTRIENTS

Per 1 serving

🔥

270

Calories

  • 1
    Protein
  • 4
    Carbs
  • 28
    Fats

💡 You can use this as a topping for bruschetta or puree with cream for a delicious pasta sauce.Ensure peppers are fully cooled before removing skins to make the process easier.Store leftovers in an airtight container submerged in oil to preserve freshness.