You may have noticed there has been an abundance of mini sweet peppers on this site in the last week or so. That’s because I got a humungous bag full of the things on sale. Of course, the problem with buying in bulk – especially when it comes to little things like these peppers – is that, well, you have to find a way to use them all. Without having the same meal twice and without going slightly insane in the process. What? I get bored easily! So after making salads and stuffed peppers (recipe to follow!), I still had a bunch of the things left over. I figured I’d roast them and throw them in the fridge for later.
And then I realized – if I’m going to put them in the fridge and forget about them for a while, why not marinate them? Since I wanted these to be pretty versatile, I went the Italian route, roasting them with some Italian seasoning and adding a little fresh garlic to the olive oil at the end. Of course, you can do whatever you like! All you need to do is toss the halved mini peppers in a little olive oil & seasoning, roast them, then store them in a glass jar covered with some more olive oil. Simple. I made these marinated mini sweet peppers with the few peppers I had leftover, but feel free to scale the recipe up if you want to – lord knows the grocery store equivalent are usually expensive AND full of icky preservatives that we can easily avoid through making our own.
- 12 oz mini sweet peppers, stems removed and halved
- ½ cup extra virgin olive oil, divided
- 1 tbl Italian seasoning
- ½ - 1 clove garlic, peeled and sliced thinly
- Preheat oven to 425F.
- Wash, stem and halve the peppers.
- Add to a bowl with the Italian seasoning and 2 tbl of the olive oil; spread out in a single layer on a lined baking tray.
- Roast for 15 minutes. Flip the peppers over and roast for another 5 minutes.
- Remove from oven. Place the peppers in a half pint jar, add garlic to taste and top with remaining olive oil.
- Marinate for at least 24 hours and up to a week.
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