Roasted Red Bell Pepper
by Ann Reed
for Red Bell Pepper
Delicious as a side dish, as part of an antipasto, and also wonderful in sandwiches the next day because of its sweet/mellow flavour.
Ingredients
5 red bell peppers
2 small garlic cloves, very thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
3/4 teaspoon coarse sea salt
1/4 teaspoon black pepper
Directions
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Lay bell peppers on their sides on lightly oiled grill rack and roast, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes.
- Transfer to a bowl, then cover and let steam 10 minutes. Peel and seed peppers (reserving juices), then cut into 1/4-inch-thick strips.
- Stir together peppers (with their juices), garlic, oil, vinegar, oregano, sea salt, and pepper and marinate 30 minutes at room temperature.