ROASTED PEPPERS IN OLIVE OIL

By gaster16

Ingredients

• 12 red bell peppers
• 2 sprigs rosemary or 2 bay leaves
• 2 garlic cloves lightly crushed
• 2 strips orange zest
• 2-3 cups olive oil

Preparation

Step 1

Preheat broiler. Arrange peppers in single layer in large baking tray and broil, as close to the heat as possible, turning occasionally, until they are blackened all over, 15-20 minutes. Transfer peppers to large brown bag, close the top and let stand for about 10 minutes until the skins loosen. One at a time, hold the pepper under cold running water, rinse and pull away the charred skin, drain on paper towels. Quarter each pepper and using a paring knife, remove stem, seeds and ribs. Place peppers in a clean, dry 1 quart jar. Add rosemary, garlic and orange zest. Pour in olive oil, adding enough to cover peppers and fill the jar. Slide a clean blunt knife blade between the peppers to release any trapped air bubbles. Secure jar with lid and store in refrigerator.