4 Live Oak Farms Red Bell Peppers
¼ cup olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
1 tsp salt
Pinch of freshly ground black pepper
2 tsp fresh herbs; oregano, thyme, and parsley
French baguette and spreadable cheese of choice (optional)
Prep Time: 35 min
Chill Time: 1 hour
Cook Time: 1 hour
Servings: 4
1 To char your red bells, turn your oven to broil. Place the peppers on a foil-lined baking sheet about 8" from the broiling element. Roast peppers for about 20–25 minutes, giving a quarter turn every 5 minutes. Do this until peppers are completely charred.
2 Remove them from the oven. Place peppers in a bowl and seal bowl with plastic wrap to steam peppers and loosen the skins. Let steam for 10–15 minutes.
3 While the peppers are steaming, create the marinade. Combine olive oil, balsamic vinegar, salt, pepper, garlic, and fresh herbs into a bowl and whisk to combine. Set aside.
4 Once peppers have steamed and are cool to touch, remove skins. Should be able to use fingers, but you can use a spoon to scrape the charred skin as well. Scrape away from stem. Remove stem and seeds. Slice peppers to whatever size you like.
5 Add sliced peppers to the marinade and place in a sealed container. Refrigerate for 1 hour (minimum) to overnight.
6 Pair with a French baguette cut into ½" pieces and a spreadable cheese of your choice (goat cheese pictured). Delicious appetizer for the coming holidays! Enjoy!
To learn more about Live Oak Farms, visit www.liveoakfarms.com
