4 bell peppers
1.25dl olive oil
2 tbsp lemon juice
1 tbsp freshly chopped basil
2 tbsp freshly chopped oregano
I had neither fresh basil nor fresh oregano, so used about 1tsp of each dried.
Cut the bell peppers into quarters, removing stem and seeds. Put on a baking sheet and grill until the skin bubbles up and starts to go black. Take them out of the oven and leave to rest under a moist towel for 5-10 minutes or until they're cool enough to handle. Peel off the skin (don't obsess with this - just get as much off as you can). Cut into thin stripes.
Mix together olive oil, lemon juice basil and oregano. Add the bell pepper and make sure it all gets coated in the marinade. Leave for at LEAST 2 hours - preferably overnight.
Serve as a side by itself or use in wraps or on sandwiches.
This is SO good! I didn't grill the bell peppers for long enough, so only got about half the skin off, but that didn't matter much - the marinade still penetrated nicely. I misread the recipe so I only had time to marinade it for about 1 hour before dinner. The leftovers I refrigerated and saved for sandwiches the next day - it definitely improved after such a long time marinading. It was good the first evening too, but especially the slices where I hadn't gotten all the skin off had gotten much softer the second day.
It's a lot of work for every day meals, but tastes really good, so worth while to do once in a blue moon.
Tuesday, April 2, 2019
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