Easy Marinated Roasted Peppers Recipe
Broil peppers until charred, steam to loosen skins, peel and slice, then marinate in olive oil, lemon juice, garlic, and salt. Refrigerate at least 24 hours before serving.
Equipment
- Baking Sheet
- Aluminum Foil
- Tongs
- paper bag
- Cutting Board
- Knife
- jar
Ingredients
Ingredients
- 2 bell peppers I used red and yellow
- 1/4 cupolive oil
- 1/4 cuplemon juice
- 3 garlic cloves
- 1/4 teaspoonsalt
Instructions
Instructions
- Preheat your oven's broiler and line a baking sheet with aluminum foil. Place the 2 bell peppers on the prepared sheet.
- Broil the peppers, turning occasionally with tongs, until the skins are blackened, blistered, and charred on all sides.
- Transfer the hot peppers to a paper bag, close the bag, and set aside for 1 hour to steam (this makes the skins easy to remove).
- Remove the peppers from the bag and place on a cutting board. Peel off and discard the charred skins, remove stems and seeds, and slice the peppers into strips.
- Put the pepper strips into a jar. Add 1/4 cup olive oil, 1/4 cup lemon juice, 3 garlic cloves (finely minced), and 1/4 teaspoon salt. Stir or shake the jar until the peppers are well coated.
- Cover and refrigerate the marinated peppers for at least 24 hours before using.