Marinated Roasted Peppers
- Level: Easy
- Yield: 8 servings
- Total: 6 hr 30 min
- Active: 30 min
Ingredients
1 large red bell pepper
1 cup extra-virgin olive oil
3 sprigs thyme
1 bay leaf
3 cloves garlic, smashed and peeled
Peel from 1 lemon
Directions
- Peppers: Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; the steam trapped in the bowl will enable “carryover cooking.” Let rest to loosen skin, 15 minutes.
- Pepper is ready to be peeled when there’s condensation under the plastic. Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half; discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
- In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6–12 hours. Makes 1½ cups. (You can store the peppers in a lidded container in the refrigerator for up to 5-7 days.)