Lunch: Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

Recipe by Kim's Cooking Now! I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with

This recipe includes superfoods such as:

Basil

Health benefits of Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
3/4 cup extra-virgin olive oil
1 clove garlic, minced
5 leaves fresh basil leaves, finely sliced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in 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 bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.

Share Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)