Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 0.75 cups extra-virgin olive oil
• 1 clove garlic , minced
• 5 leaves fresh basil leaves , finely sliced
• 0.5 teaspoons dried oregano
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper

Instructions

1. 1

   Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.

2. 2

   Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the bag.

3. 3

   Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).

4. 4

   Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.

5. 5

   Serve, storing leftover peppers in the refrigerator for up to 5 days.