Braden Family Cookbook

Chuck Braden

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MARINATED ROASTED BELL PEPPERS                    French 

About 6 8 servings 

6 red, yellow, or orange bell peppers (red is best color)

3 cloves chopped peeled garlic

2 TBSP red wine vinegar

1 cup good olive oil

Salt to taste 

See cooking technique at:  ROASTED RED PEPPERS

After cooking and peeling, cut into thick slices lengthwise.  Place slices in a colander for 1 hour. Transfer to a deep dish, add vinegar and season to taste with salt.  Cover with olive oil, garlic and toss.  Olive oil should cover peppers.  Cover dish and let marinate for 3 hours at room temperature before serving.  Will keep in refrigerator for about 10 days. 

Serve at room temperature.