Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

My Italian mother-in-law taught me how to make these roasted red peppers in oil. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can also be used on bruschetta or pureed with cream and served over pasta. I usually serve them in a relish tray as a side dish to any meal.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 270 Calories

Ingredients

• ½ teaspoon salt
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 1 red bell pepper
• 1 yellow bell pepper
• ¾ cup extra-virgin olive oil
• 1 orange bell pepper
• 5 leaves fresh basil leaves, finely sliced

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.

Step 2

Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).

Step 3

Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the bag.

Step 4

Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.

Step 5

Serve, storing leftover peppers in the refrigerator for up to 5 days.