Roasted peppers in oil
Sweet roasted peppers with garlic and rosemary, preserved in olive oil. Delicious as a snack, on bread or tossed through a salad.
- 50 min
- 4 servings
- Easy
Ingredients
- 4 red peppers
- 4 clovesgarlic (roughly chopped)
- 150 mlolive oil (plus extra to cover)
- 2 sprigsrosemary
- 1 tspsalt
Method
- 1
Stand a clean glass jar upright on a lined baking tray and heat it in the oven at 150 °C for 15 minutes. Just rinse the lid and rubber seal with boiling water.
- 2
Set the oven to 160 °C. Halve the peppers, remove the seeds and place them skin-side up on a lined baking tray. Scatter over the garlic, rosemary, a splash of oil and the salt.
- 3
Roast the peppers for 25–30 minutes, until the skins start to blister.
- 4
Let the peppers cool and pull off the skins.
- 5
Put the peppers in the jar with the garlic and rosemary and pour in enough olive oil to cover. Close the jar and keep it in the fridge.
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