Recipe: Roasted Marinated Peppers

ROASTED MARINATED PEPPERS

"Marinated peppers are good on sandwiches and pizzas, chopped up in salads or in omelets."

6 bell peppers, varied colors
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar (or red wine vinegar)
2 teaspoons minced scallions
2 teaspoons minced fresh parsley
2 teaspoons minced fresh marjoram (or oregano)
2 teaspoons honey (optional)
1 clove garlic, crushed
1 teaspoon Dijon mustard
1/2 teaspoon salt

Roast peppers over a gas burner on the stove, or on a gas or charcoal grill, until skins are blistered. Peel as much skin off as you can, seed peppers, cut into strips and place in non-reactive bowl.

Combine olive oil, sherry or vinegar, scallions, parsley, marjoram or oregano, honey, if using, garlic, mustard and salt in large jar. With lid tightly screwed on, shake jar vigorously until oil and vinegar have combined and thickened.

Pour marinade over peppers and let stand at room temperature for 2 hours, turning peppers occasionally. Refrigerate leftovers.

Makes 8 servings
Source: Farmer John's Cookbook by John Peterson