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Marinated Roasted Sweet Peppers

27 August

Once made, you can use these in salads and sandwiches; chop or thinly slice and add to just cooked pasta (along with some Broccoli Piccata); or layer small pieces on crackers with chevre or other mild soft cheese for a terrific snack or hor d’oeuvre.

4 large sweet red peppers, cut into lengthwise pieces, making about 4-5 pieces each
3 tablespoons balsamic vinegar
2 teaspoons olive oil
¼ teaspoon sea salt
1 clove garlic, thinly sliced

1. Preheat the broiler. Roast the pepper pieces until charred, about 3- 5 minutes. Remove from the broiler and place them in a large bowl. Cover the bowl tightly with plastic wrap.  Let the peppers steam for a few minutes. Remove from the bowl when cooled a bit and peel off the skins.
2. Meanwhile, in a medium bowl whisk together the vinegar, oil, and salt. Add the garlic. Add the roasted pepper pieces, tossing to combine. Cover and refrigerate for at least 1 hour or up to 3 days.