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10 minutes
20 minutes
30 minutes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 0.75 cup extra-virgin olive oil
- 1 clove garlic, minced
- 5 leaves fresh basil leaves, finely sliced
- 0.5 teaspoon dried oregano
- Preheat the grill on high heat, oil the grate lightly, then adjust the heat to medium.
- Grill a variety of colorful whole bell peppers until charred all over, turning every 5 minutes. Transfer the charred peppers to a sealed plastic bag to cool.
- In a 1-pint glass jar (or larger for bigger peppers), mix together olive oil, garlic, basil, oregano, salt, and pepper.
- Take out the cooled peppers from the bag and peel off the charred skins. Halve the peppers, discard the seeds and stems, then slice them into long strips. Add the peppers to the oil mixture and toss to coat them evenly.
- Enjoy the dish and keep any remaining peppers fresh in the fridge for up to 5 days.
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