Marinated Roasted Bell Peppers

One question that comes up often is, what can I do with extra bell peppers? While these Marinated Roasted Bell Peppers would ideally be made with red, yellow and orange peppers, it's pretty darn good with green ones too! This was a big hit at Sunday dinner, we topped homemade Artisan Bread with it (the oil makes a great dipping sauce too), you could also serve it with pizza or sandwiches. Be sure to tuck this simple recipe away if you're lucky enough to have some highly productive end of season pepper plants in the garden. You could even char the peppers on the grill. This tasty side dish is worth the small amount of time it takes to make:@)

The original recipe says you can roast the peppers and freeze them. 

When ready, thaw and add to the olive oil marinade, 

that would be a nice treat to have stored away for colder weather:@)

Marinated Roasted Bell Peppers-from She Loves Biscotti
3 large bell peppers, preferably red, yellow and/or orange
2 cloves garlic, minced-I used one big clove and used my garlic press
1/4 C chopped fresh parsley
3 Tblsp olive oil
S&P to taste

1. Roast peppers-I set the broiler to 525 degrees, the rack was in the second slot below the heating elements.
2. Place pepper directly on baking rack. Roast until blackened, plan on about 10 minutes per side, consider each pepper to have four sides.
3. Place peppers in covered bowl or paper bag to sweat for about 30 minutes or until cool enough to handle.
4. Peel skins from peppers, cut out stem and remove seeds. Cut into slices.
5. Mix everything in bowl and let marinate for a few hours, serve at room temperature.
6. Can be stored, tightly covered, in refrigerator for up to a week.

Eat well and have a happy day:@)