Roasted Bell Peppers

1. 1

   Preheat oven to 350F (180C).

2. 2

   Grease a 13-by-9 inch (3 L) baking dish.

3. 3

   Place peppers in prepared baking dish.

4. 4

   Brush both sides of each pepper piece with garlic oil and sprinkle with garlic powder and salt and pepper to taste.

5. 5

   Bake for 45 to 50 minutes or until very soft and wrinkled.

6. 6

   Transfer to a bowl, cover with a plate and let cool to room temperature.

7. 7

   The skins will naturally separate from the flesh of the pepper (see Notes).

8. 8

   Store in an airtight container and refrigerate for up to 4 days.

9. 9

   Variations:

10. 10

    Balsamic Marinated Peppers: Cut peeled roasted peppers into quarters.

11. 11

    Add 1/2 cup (125 mL) balsamic vinegar and toss to coat.

12. 12

    Cover and refrigerate for 8 hours or for up to 1 week.

13. 13

    Garlic Marinated Peppers: Toss peeled roasted peppers with 2 cloves garlic, thinly sliced, and 1/4 cup (50 mL) extra-virgin olive oil.

14. 14

    Marinate for several hours or overnight, then remove the garlic.

15. 15

    Add sea salt and freshly ground black pepper to taste and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.