Ingredients
- 3 red bell peppers
- 3 yellow bell peppers
- 3 green bell peppers
- 4 clove garlic
- 1 tablespoon oregano
- 1 tablespoon salt
- 1 cup extra virgin olive oil
Preparation
Baking Directions:
Prepare the peppers by roasting them over a charcoal or gas flame; set the peppers on a grill about 4-inches above the hot, glowing coals.
Turn peppers frequently until skins are thoroughly blackened and blistered.
Use a long handled fork if roasting over a gas flame.
Once the peppers are black, place them in a paper bag or cover them with a kitchen towel and set aside to rest until they're cool enough to handle.
Peel the peppers by pulling and rubbing away the blackened skin, using your fingers or a sharp knife if necessary to get rid of stubborn bits.
Do not do this under running water as it washes away much of the flavor.
Cut the pepper in half, discarding seeds and white membranes, and slice the pepper halves into long strips about 1-inch thick.
Place peppers in a small bowl and layer with garlic, oregano and a little salt.
Cover with olive oil and marinate.
