Italian seasoning makes homemade roasted peppers extra special. Serve them on sandwiches, on an appetizer tray or mixed into pasta.

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Ingredients

Directions

  • Brush pepper halves with some olive oil. Place halves, cut side down, on an unheated rack of a broiler pan.* Flatten slightly, splitting as necessary. Broil 3 inches from the heat until surfaces char. Place in a brown paper bag; let cool. Remove and discard skin. Cut into 1/2-inch-wide strips.

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  • In a medium mixing bowl, combine the 1/4 cup olive oil, vinegar, Italian seasoning, salt, and pepper. Add broiled pepper strips. Cover; chill for 2 to 24 hours. Makes 10 to 12 servings.

*

Instead of broiling, you can roast the peppers by placing them in a 15x10x1-inch baking pan and baking them in a 450 degree F oven for about 20 minutes or until charred.

Nutrition Facts

68 calories; 6 g total fat; 0 mg cholesterol; 60 mg sodium. 5 g carbohydrates; 1 g protein;

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