Serving size 10
Ingredients
6 – 8 Red, Orange and Yellow Peppers
1 tbsp oil
1/2 tsp salt
1 tsp oregano
1 garlic clove finely minced
Directions
Cut stalk of pepper to match length of pepper. This allows pepper to sit properly on sheet
Put aluminum foil on cookie sheet and place peppers with stalk down
Put peppers into oven and cook until charred on top
Turn pepper over to cook next section until charred
Keep turning peppers until all sides, top and bottom are charred (don’t be afraid that they look burnt. This gives them lots of flavor)
Take peppers out and place them in a bowl
Cover with saran wrap until peppers have cooled down. This will allow the skin to come off easily
Remove skin, stalk and insides of pepper taking out as much of the seeds as possible.
Cut pepper into ½ inch strips and place into a bowl
Add oil, salt, oregano and garlic and mix
Place in fridge until ready to use. Can be stored for 5 days
Great as a side dish, placed on charcuterie board or added to pasta.
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