Roasted Sweet Pepper Tapas
|Red bell peppers||16 Ounce (2 Red Bell Peppers, 8 Ounce Each)|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh oregano leaves/1/2 teaspoon dried oregano leaves crushed||1 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon, crushed|
|Olive oil||2 Tablespoon|
|Oregano sprigs||1 (Fresh, For Garnish)|
Cover broiler pan with aluminum foil.
Set broiler pan about 4 inches from heat source.
Place peppers on aluminum foil.
Broil 15 to 20 minutes until blackened on all sides, turning peppers every 5 minutes with tongs.
To steam peppers and loosen skins, place blackened peppers in paper bag.
Close bag; set aside to cool about 20 minutes.
To peel peppers, cut around core, twist and remove.
Cut peppers in half lengthwise; place pepper halves on cutting board.
Peel off skin with paring knife; rinse under cold water to remove seeds.
Lay pepper halves flat and slice lengthwise into 1/4 inch strips.
Transfer pepper strips to glass jar.
Add garlic, oregano and oil.
Close lid; shake to blend.
Marinate at least 1 hour.