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Roasted Bell Peppers in Flavored Oil

Source of Recipe

From "Williams-Sonoma: Gifts from the Kitchen"


Recipe Introduction

"The alternating layers of red and yellow peppers are especially attractive in a glass jar. This makes a delicious antipasto, served with Italian bread."

List of Ingredients

• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• Ground black pepper
• 8 thin lemon slices
• ¾ cup extra-virgin olive oil, or as needed
• 1 small dried red chili pepper


Recipe

Using a fork, hold the bell peppers directly over a gas flame on a stove top and turn occasionally until evenly blackened and blistered on all sides. Alternatively, preheat a broiler. Place the bell peppers on a broiler pan and broil, stirring occasionally, until evenly blackened and blistered.

Transfer the peppers to a closed paper bag and let stand for 10 minutes. Using your fingers, carefully peel off the blackened skins, then remove the stems, ribs, and seeds and discard. Cut the peppers lengthwise into strips ½ inch wide.

Layer half of the red pepper slices in a 1-pint jar with a lid. Sprinkle with ½ teaspoon each rosemary and thyme and then with black pepper. Top with two lemon slices. Layer half of the yellow pepper slices and sprinkle with ½ teaspoon each rosemary and thyme and then black pepper. Top with two lemon slices. Repeat the layering. Add enough olive oil to cover the peppers. Top with the dried chili pepper. Cover and store in the refrigerator for at least 1 day to allow the flavors to blend. Keeps refrigerated for up to 2 weeks.

Makes about 1 pint