Voluptuous red peppers, slick with extra virgin olive oil and infused with pungent slices of raw garlic.
I can never make enough of these. They disappear in a fraction of the time it takes to roast, steam, peel, shred and marinate them.
But, oh are they worth it!
They are worth the red stained fingernails (it fades quickly) and the blast of heat I took in the face when I opened the oven door because I wasn't paying attention. They are worth the at least ten degree rise in temperature in our house from having the broiler on this morning. And they are worth the copious amounts of olive oil you need to smother them sufficiently, because that oil then makes the world's most sublime vinaigrette!
They are amazing eaten on their own or on slices of grilled bread. Then, if by some chance there are some leftover, I add them to tarts and savory cakes.
Roasted and Marinated Red Peppers
6 red peppers
6 cloves garlic
extra virgin olive oil
Heat the broiler. Place the peppers on an aluminum foil lined baking sheet and broil about 4-5 inches away from the heat until the pepper's skin is charred and blistered.
Turn and continue until all sides have been roasted.
Remove foil and peppers to a plate and wrap the peppers up in the foil. Leave to steam for about 20 minutes.
Unwrap and leave the peppers to cool, then remove the skin and seeds with your fingers. It should all peel off easily. NEVER rinse them under running water to remove skin and seeds. You will lose all that beautiful roasted flavor.
Tear into strips and place them in a shallow dish.
Slice the garlic into thick slices and scatter them over the peppers, tucking some under and in between.
Pour enough olive oil over until all the peppers are submerged.
Cover and marinate overnight in the fridge. Bring back to room temperature before serving.