Marinated Red & Yellow Peppers

By Tiller

These peppers are a staple in our house, they add brilliant color and earthy flavor to almost anything.
Serve as an appetizer along with marinated olives and a crusty load of bread or as a side dish with grilled chicken or fish. We keep plenty on hand to add to salads , pasta and sandwiches.

Ingredients

• 3 red bell peppers, cut in half lengthwise and seeded
• 3 yellow bell peppers, cut in half lengthwise and seeded
• 3 garlic cloves, minced
• 2 tbsp fresh basil, roughly chopped
• 1 tbsp fresh rosemary leaves, chopped
• 3 tbsp olive oil
• 1 tbsp freshly squeezed lemon juice
• Salt & Pepper

Preparation

Step 1

Preheat the broiler or prepare grill. If using a broiler, place the peppers skin side up on oiled sheet pan and cook until the skin is blistered and black. If using a grill, place the peppers skin side down and blacken the skin thoroughly.
Transfer the peppers to a large bowl and immediately cover with plastic wrap. Allow the peppers to stream in a bowl until cool enough to handle, 20 to 30 minutes.
Remove the skin from the peppers and arrange them on a serving dish. In a small bowl, combine all the other ingredients and spoon evenly over the peppers.
Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 week.
Serve at room temperature for the best flavor.