4 med red and yellow bell peppers,cored and cut into narrow strips
4 tbsp olive oil
4 lg red onions, halved and thinly slice
2 c each red-wine vinegar and water
1/4 c sugar
1 tbsp dried oregano
1 tsp salt
Instructions
Heat oven to 550 degrees. You will need two rimmed baking sheets.Distribute the peppers between the pans, then drizzle 2 tbsp oil over each;toss to coat
Roast 10 min,remove from oven and toss again. Roast 5 min more or until peppers are crisp-tender and slightly charred. Let cool
While the peppers are cooling, put onions in a large bowl. Bring remaining ingredients to a boil in a med. saucepan. Pour over onions and let stand,tossing occasionally,until onions wilt and liquid is room temp.
add roasted peppers; toss to mix well. pack in clean jars;cover and refrigerate up to 1 month
Originally Submitted
4/27/2012
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