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.

Nutrition per serving