It’s grilling season and roasted peppers compliment so many spring and summer dishes. They are wonderful on fajitas, (one of my favorites), add them to warm or cold salads, or combine them rice or potatoes. You can roast peppers in the oven or grill them outdoors.
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Marinated Roasted Peppers
51
Yield: Makes 2 - 3 servings.
Roasted peppers made in your oven or grill and marinated with simple, yet flavorful ingredients. Use them in fajitas, in salads, on pizza, and more.
Ingredients:
1 lb. (2 - 4, depending upon size) bell peppers (red, orange, yellow and/or green)
1 1/2 teaspoons olive oil, plus more for roasting
Up to 2 Tablespoons chopped flat leaf parsley (optional)
1/2 teaspoon minced garlic
Fine sea salt, to taste
Fresh ground pepper, to taste
Instructions:
To Roast the Peppers:
Preheat the oven to 400°F for charred peppers and 350°F for non-charred. Or preheat your grill to medium or medium-high.
Oil the outside of the peppers and place them on a baking sheet. You may line it with foil, if desired, for easy clean up. Or you may place them on the grill.
Roast them until they reach your desired tenderness, about 20 to 30 minutes in the oven.
To Marinade the Peppers:
Slice the roasted peppers and place them in a colander. Allow them to drain for 1 - 2 hours.
In a large bowl, whisk the oil, parsley, and garlic together. Add drained peppers and toss to coat and season with salt and pepper.
Tips
Variations:
When not using these roasted peppers for fajitas, you may add toasted pine nuts and/or golden raisins during the marinating stage.