Marinated Roasted Red Peppers

Oxmoor House
Marinated Roasted Red PeppersRecipe
Oxmoor House
Use a mix of red, yellow, and orange bell peppers for added color.
8 to 10 servings


+ Add To Shopping List
4 cup large red bell peppers
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup thinly sliced sweet onion (about 1/2 medium)
1/4 cup chopped green onions
2 garlic cloves, crushed
1 rosemary sprig


Hands-on: 12 Minutes
Total: 30 Minutes

1. Preheat broiler. Quarter peppers lenghwise; remove seeds and membranes. Place bell pepper, skin side up, on an aluminum foil-lined baking sheet. Broil 5 inches from heat 8 to 10 minutes or until bell pepper looks blistered. Place bell pepper in a large zip-top plastic freezer bag; seal bag. Let stand 10 minutes to loosen skins. Remove bell pepper from bag, reserving bag. Peel bell pepper; cut into 1/2-inch-thick slices.

2. Place oil and next 5 ingredients in reserved bag. Seal bag; shake to blend. Add roasted bell pepper, onion, and next 3 ingredients; seal bag, and shake to coat vegetables. Chill up to 24 hours, turning bag occasionally. Remove and discard rosemary sprig before serving.

Created date

July 2013