Roasted Peppers

 

                Roasted and marinated peppers will keep for several days in the refrigerator. This is an ideal accompaniment to poultry or fish. Also serve them in a salad or a burger. They are very versatile!

4 to 6 servings

For the peppers

• 2 red peppers
• 2 yellow peppers
• 15 ml vegetable oil

For the classic vinaigrette

• 60 ml olive oil
• 30 ml sherry vinegar
• 30 ml fresh parsley, chopped
• 30 ml fresh oregano, chopped
• Salt and pepper

1. Rub each of the peppers with vegetable oil to completely oil the skin.
2. Place whole peppers on a baking sheet; place under the broiler and cook for 5 minutes on each side or until the skin blackens and lifts slightly from the pepper.
3. Remove from oven, place in a bowl and cover with plastic wrap; let cool to room temperature.
4. Using your hands, open the peppers in half, then carefully remove the seeds and skin; Cut the peppers into 1 cm thick strips.
5. In a bowl, combine the roasted peppers and all the vinaigrette ingredients; stir and serve.

BON APPÉTIT