Roasted Sweet Pepper Tapas
Makes 6 appetizer servings
|2||red bell peppers (8 ounces each)|
|2||tablespoons olive oil|
|1||teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano|
|1||clove garlic, minced|
|Garlic bread (optional)|
|Fresh oregano sprig for garnish (optional)|
- Adjust rack so that broiler pan is about 4 inches from heat source. Preheat broiler. Cover broiler pan with foil. Place peppers on foil. Broil 15 to 20 minutes or until blackened on all sides, turning peppers every 5 minutes with tongs.
- To loosen skin, place peppers in paper bag. Close bag; let stand 15 to 20 minutes.
- To peel peppers, remove core; cut peppers in half. Peel off skin with paring knife, rinsing under cold water to remove seeds and loose skin. Cut peppers into 1/2-inch strips.
- Transfer pepper strips to glass jar. Add oil, oregano and garlic. Close lid; shake to blend. Marinate at least 1 hour. Serve on plates with garlic bread or refrigerate in jar up to 1 week. Garnish, if desired.
Use this roasting technique for all types of sweet and hot peppers. Broiling time will vary depending on size of pepper. When handling hot peppers, such as Anaheim, jalapeño, poblano or serrano, wear plastic disposable gloves and use caution to prevent irritation to skin or eyes. Green bell peppers do not work as well since their skins are thinner.
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