Marinated Red Peppers with Garlic and Oregano

Marinated Red Peppers with Garlic and Oregano

Adapted from BonAppétit

Ingredients

Serves 8 as a side

8 red bell peppers

2 garlic cloves, thinly sliced

4 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh oregano, divided (or 2 teaspoons dried oregano)

½ teaspoon salt

Directions

Heat broiler. Place bell pepper on a rimmed baking sheet.

Broil, turning occasionally, until skins are blackened and blistered all over, about 20 to 30 minutes (depending on how big they are.)

Immediately transfer bell peppers to a large bowl (preferably glass or ceramic) and cover tightly with plastic wrap. Let sweat for 15 to 20 minutes (this is very important, it will make the peppers more tender and easier to peel).

Remove skins from peppers — I do this by using paper towels, the skin comes off easily — and remove seeds.

Slice peppers into about 2-inch wide strips and transfer to a bowl. Add garlic, olive oil, vinegar, and 1 tablespoon of oregano. Toss until combined then season with salt.

Cover and let sit for at least 20 minutes.

Just before serving, take a taste and adjust salt and/or vinegar if needed. Scatter remaining tablespoon of oregano on top and serve.