Roasted Bell Peppers

Roasted Bell Peppers

Peppers:

6 large red bell peppers
3 Tbs canola oil
1 tsp Basic Seasoning Salt


Raise oven shelf as high as it will go. Preheat oven to 400°F. Wash and dry bell peppers. Do not cut. Rub each bell pepper with canola oil. Place on cookie sheet and bake 15 minutes. Turn over with tongs, and bake another 10 minutes or until peppers are tender. Remove from oven and allow to cool in a covered container. When cool, peel remove skin, seeds, and membranes from peppers. Season with Basic Seasoning Salt or put in jar with marinade solution below and store in refrigerator for next use. Great by themselves, on sandwiches, or other basic recipes.

Marinade:

3 Tbs olive oil
3 Tbs balsamic vinegar
2 tsp Basic Seasoning Salt


Mix olive oil, vinegar, and Basic Seasoning Salt. Pour over bell peppers and marinade for at least 30 minutes. Store any unused bell peppers in a jar in refrigerator. Adjust oil and vinegar combination to suit your tastes.