French cuisine · Salads & Mezze

Oil-Marinated Peppers

Oven-roasted peppers, peeled and cut into strips, marinated with garlic, thyme and olive oil.

Ingredients · for 4 servings

• 4 red peppers
• 2 yellow peppers
• 4 garlic cloves
• 1 tbsp thyme
• 150 ml olive oil
• 2 tbsp white wine vinegar
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Preheat the oven to 240°C top heat and place the whole peppers on a baking sheet lined with parchment paper.
2. Roast the peppers for 25–30 min., turning twice, until the skin blisters black all over and the pods collapse.
3. Put the hot peppers straight into a bowl, cover with a plate and let them steam for 15 min. – the steam loosens the skin by itself.
4. Remove skin, stem and seeds and tear the flesh into strips about 1.5 cm wide; catch the escaping juice.
5. Cut the garlic into thin slices and mix into the strips with the thyme, white wine vinegar, pepper juice, coarse sea salt and pepper.
6. Layer everything into a jar or a shallow dish, cover completely with olive oil and let steep in the fridge for at least 4 hrs., then serve lukewarm with white bread.