Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

Name: Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)
Total time: 30
Yield: 6
Ingredients: 1 red bell pepper; 1 yellow bell pepper; 1 orange bell pepper; 0.75 cup extra-virgin olive oil; 1 clove garlic, minced; 5 leaves fresh basil leaves, finely sliced; 0.5 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper

Recipe by Kim's Cooking Now from allrecipes.com

Dinner,Appetizer 30 Mins.

Ingredients

6 servings

•

1 red bell pepper
•

1 yellow bell pepper
•

1 orange bell pepper
•

0.75 cup extra-virgin olive oil
•

1 clove garlic, minced

•

5 leaves fresh basil leaves, finely sliced
•

0.5 teaspoon dried oregano
•

0.5 teaspoon salt
•

0.25 teaspoon ground black pepper

Instructions

Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
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.
Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
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.
Serve, storing leftover peppers in the refrigerator for up to 5 days.