Roasted Red & Yellow Bell Peppers in a Garlic Marinade
Adapted from: The Purple Foodie
4 large bell peppers (I used 2 red and 2 yellow)
3 cloves garlic, peeled and roughly chopped
Salt, to taste
Freshly crushed black pepper, to taste
2 tbsp olive oil
2tsp apple cider vinegar
Brush the whole peppers with a little bit of olive oil. This helps them char sooner. Roast the peppers over an open flame. I simply pierced a fork through the stalk portion of the peppers and turned the peppers around to char on all sides.
Once it blisters and chars on all sides, place in a bowl, cover with a lid and let it rest a little. This will cool it down so it can be handled as well as the skin will peel off easier.
Peel the peppers, cut them in half, deseed them and slice them lengthwise.
Mix the rest of the ingredients in another bowl. Add the peppers to the mixture. Toss well and check for seasoning. Adjust the salt and pepper if needed.
Store in a sterilized glass jar.
This recipe is linked to –
Recipes I Can’t Wait to Try
Decidedly Healthy or Horridly Decadent
Fun with Food Friday
About the same time I spotted the recipe for pickled jalapeños at The Purple Foodie, I also spotted her version of marinated sweet peppers. If you are a fan of garlic, you will enjoy this. Roasting the peppers, enhances their sweet flavor and leaves it with a little smokiness. The garlic marinade just adds to all the fun. This is another accompaniment that I served up at our Barbecue party. This keeps really well refrigerates so you can make it in advance and store it. You can throw it into some salad, sandwiches or even onto pizzas.