Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

I learned how to make these from my Italian mother-in-law. She doesn’t have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.

Step: 1

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

Step: 2

Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.

Step: 3

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

Step: 4

Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.

Per Serving: 270 calories; protein 0.7g; carbohydrates 4g; fat 28.2g; sodium 195.5mg.

Great taste and easy , these appetizers work for any meeting or gathering . When throwing a get-together , big or small , you should don’t forget the delicious snacks . We’ve collect with others of our best snacks recipes that are sure to impress your guests. From lips to spreads and all over in between, you’re sure to find the perfect appetizer for any gathering .

For your holiday party, be sure to make the Cranberry Meatballs . If you’re crunched for time, the Instant Classic Cheese Tray is your easy to do .