Marinated Peppers
An easy appetizer, perfect for summer. This pretty dish is easy to make and can be served with fresh or toasted baguette rounds, French bread or crackers. Adapted slightly from The Spruce Eats.
Another appetizer with peppers: Red Pepper /Olive Aoli, and marinated treats: Marinated Cheese, Marinated Tomatoes. More tempting appetizers.
Ingredients
3 large bell peppers (1 each red, yellow, orange or green)
3 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons fresh or dried herbs - any combination of oregano, basil, marjoram, parsley
1 scant teaspoon kosher salt
Freshly ground black pepper (to taste)
Method
Cut the peppers into large flat pieces. Arrange them on a baking sheet, skin side up. Press, skin side up, on a baking sheet.
Broil the peppers about 3 to 4 inches from the heat source until well charred, about 10 to 12 minutes, turning the baking sheet around after about 5 minutes.
Remove the pan from the oven and immediately transfer the charred peppers to any container that can be closed - a bowl covered with a plate, a pot with a top, a sealable food storage bag. Let them steam for about 15 minutes, or until cool enough to handle.
Peel or scrape the skin from the peppers and slice the peppers into strips or small pieces, according to your taste.
In a cup, combine the olive oil, balsamic vinegar, herbs, salt and pepper.
Put the peppers in a small serving dish and toss with the marinade. They can be served right away or left to absorb the marinade for an hour or more. Serve chilled or at room temperature.
An easy appetizer, perfect for summer. This pretty dish is easy to make and can be served with fresh or toasted baguette rounds, French bread or crackers. Adapted slightly from The Spruce Eats.
Another appetizer with peppers: Red Pepper /Olive Aoli, and marinated treats: Marinated Cheese, Marinated Tomatoes. More tempting appetizers.
Ingredients
3 large bell peppers (1 each red, yellow, orange or green)
3 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons fresh or dried herbs - any combination of oregano, basil, marjoram, parsley
1 scant teaspoon kosher salt
Freshly ground black pepper (to taste)
Method
Cut the peppers into large flat pieces. Arrange them on a baking sheet, skin side up. Press, skin side up, on a baking sheet.
Broil the peppers about 3 to 4 inches from the heat source until well charred, about 10 to 12 minutes, turning the baking sheet around after about 5 minutes.
Remove the pan from the oven and immediately transfer the charred peppers to any container that can be closed - a bowl covered with a plate, a pot with a top, a sealable food storage bag. Let them steam for about 15 minutes, or until cool enough to handle.
Peel or scrape the skin from the peppers and slice the peppers into strips or small pieces, according to your taste.
In a cup, combine the olive oil, balsamic vinegar, herbs, salt and pepper.
Put the peppers in a small serving dish and toss with the marinade. They can be served right away or left to absorb the marinade for an hour or more. Serve chilled or at room temperature.