Italian Roast Peppers
Cook up a big batch and pack them in jars, topped up with olive oil, stored in the fridge for up to a week. Great when chopped up and mixed with cold pasta for a quick salad. You can also puree the peppers and use the resulting sauce as a spread on crostini.
- 4 Red and Yellow peppers
- 4 tablespoons Extra Virgin Olive Oil – or as much as needed
- 2 garlic cloves, sliced vertically
- 1 teaspoon oregano – or to taste
- Salt and Pepper, as needed.
Wash the peppers and leave them whole. Grill, barbecue or toast over a gas burner, until the skin is black and blistered then pop into a plastic bags until they are cool enough to handle. Carefully peel off the skin then cut them open and remove the seeds and membranes. Cut them into strips and put in a dish. Gently mix with salt, pepper, oregano and olive oil. Taste and adjust then leave to marinate for several hours.