- Course: Antipasto/Mezze
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
These multipurpose peppers are always great to have on hand, as they can be used in a number of recipes. Use a variety of colored peppers, such as yellow, red, orange and green, to add vibrancy to pasta sauces and salads or to use in one of the variations below.
Preheat oven to 350°F (180°C). Grease a 13-by-9 inch (3 L) baking dish.
1. Place peppers in prepared baking dish. Brush both sides of each pepper piece with garlic oil and sprinkle with garlic powder and salt and pepper to taste. Bake for 45 to 50 minutes or until very soft and wrinkled.
2. Transfer to a bowl, cover with a plate and let cool to room temperature. The skins will naturally separate from the flesh of the pepper (see Notes). Store in an airtight container and refrigerate for up to 4 days.
Balsamic Marinated Peppers: Cut peeled roasted peppers into quarters. Add 1/2 cup (125 mL) balsamic vinegar and toss to coat. Cover and refrigerate for 8 hours or for up to 1 week.
Garlic Marinated Peppers: Toss peeled roasted peppers with 2 cloves garlic, thinly sliced, and 1/4 cup (50 mL) extra-virgin olive oil. Marinate for several hours or overnight, then remove the garlic. Add sea salt and freshly ground black pepper to taste and serve immediately.
If some of the skin adheres to the flesh after the peppers have cooled, use your fingers to peel it off. Marinating peppers in balsamic vinegar extends their shelf life (see Variations).
Nutritional information is based on 4 servings and 1/8 teaspoon added salt per serving.