Roasted Red Bell Peppers on the grill is SO EASY… and perfect during the summer time, and so healthy! They are sweet, delicious and an excellent source of carotene and vitamins A and C! Roasted on the grill for a few minutes, then pickled in jars with extra virgin olive oil, a touch of salt and fresh garlic slices, gives you a wonderful and flavorful taste.
The smokey flavors of peppers, infused with the olive oil and garlic are sooooo unbelievably delicious you won’t be able to stop eating them! Just a few minutes to grill them on all sides, then gently peel off the charred skins and marinate them in extra virgin olive oil. It’s that EASY!
Refrigerated, they will keep fresh for up to 2 months, but they won’t last that long! Mom makes these weekly for our Dad, Mario, who’s favorite sandwich is Italian bread with roasted peppers.
When you want them, just pull out a desired amount, add some fresh chopped basil, mix and set aside. Only needs a few minutes at room temperature for the oil to defrost. They can be eaten plain or served as a vegetable side. Or, simply add them to salads, sandwiches or just on a slice of toasted bread. Mmm YUM!
So simple to make, our Mom still tells us today that “everything is really easy once you put a little love and time into cooking”!
Roasted Red Bell Peppers
Grill them until lightly charred, about 3-5 minutes on all 4 sides .
Place them into a pot with lid. Cover. Allowing the peppers to steam for about 5 minutes.
Then allow them to cool…..
Then carefully peel off and discard the skins and seeds of the peppers.
Rinse your hand often, as you are removing the charred part of the skins from your hands.
Place peppers into a bowl add the garlic slices, 1/2 cup of extra virgin olive oil and 1 teaspoon of salt.
Mix gently and TASTE for salt. Add additional salt if needed. Transfer peppers to a jar or container. Add enough olive oil (if needed) to level with the peppers to pickle them. Refrigerate.
Enjoy them with some toasted Italian bread!