Marinated peppers

Ingredients for 6 servings:

• 3 bell peppers, red
• 3 garlic cloves
• 100 ml olive oil
• 1 bay leaf
• 1 tbsp, stalked thyme, dried
• Salt and pepper, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Antipasti

Wash and quarter the peppers. Remove the cores and trim the edges straight if necessary so that the quarters lie well on the baking sheet. Set the oven to grill (I use fan-assisted grilling) at maximum temperature. Place the baking sheet with the peppers in the oven. Grilling takes about 10 minutes, depending on the oven, until the skins begin to blacken over large areas. Slice the garlic cloves into 1-2 mm slices, then into strips. Brown in heated olive oil. When browned, add the bay leaf and thyme and remove from the heat. Season with salt and pepper. Once the peppers are grilled, remove them from the oven and let them rest, tightly covered, for about five minutes. The skin should now come off easily with your fingers. Use a knife if necessary. Place the peppers in a suitable storage container, preferably with a sealable lid, pour over the oil, and stir or shake well. The peppers taste delicious immediately, but of course they also taste great marinated the next day from the refrigerator. Ideal as a side dish for fish and poultry dishes, as an antipasti or as a topping for bread.