Homemade roasted peppers are super easy to make and add a real pretty dish to your table. These could not have been easier and they were made about four days before they're needed. Just remove them from the fridge about 2 hours before you'll use them to "warm-up" to room temp.
Roasted Peppers
6 peppers - assorted, red, yellow and orange
3 large cloves of garlic, crushed and minced
1 1/3 c. very good olive oil
1/8 tsp. dried oregano
Preheat oven to Broil. Prepare the broiling pan with foil on the bottom. Place all washed and dried peppers on the pan and broil about 20 minutes - turn once. Remove them and place into a plastic bag, zip the top, and leave for about 45 minutes. Remove peppers and peel off the skin. Slice off the top and remove the core and seeds and then slice into thin strips.
Into a large bowl, mix the garlic, oil and oregano. Place the pepper strips into the bowl and mix well. Allow the mixture to come together for at least an hour at room temperature or leave in the fridge for about 5 hours or up to 3 days. Allow them to come to room temperature before serving.
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