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Peppers as antipasti

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Ingredients for 4 servings:

  • 250 g bell pepper(s), red
  • 250 g bell pepper(s), yellow
  • 3 tbsp white wine vinegar
  • black pepper
  • 3 garlic cloves
  • 6 tbsp olive oil
  • ½ bunch basil
  • ½ bunch oregano

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Roast the peppers in a preheated oven until the skin blisters. Remove from the oven, wrap in a damp cloth, let cool, peel, and cut into wide strips. Make a marinade with the remaining ingredients, cover the peppers in a bowl, and refrigerate for 5 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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