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Marinated Roasted Peppers


4 pounds sweet peppers, rubbed with olive oil
1 cup lemon juice
2 cups white vinegar
1 cup extra virgin olive oil
2 cloves garlic, quartered
1 1/2 teaspoons salt
1-2 quart jars


  1. Position rack in oven so that the top of the peppers will be 4-5 inches from the broiler. Preheat broiler on high.
  2. Place whole peppers on an aluminum-foil or Silpat lined broiler pan. As the peppers blister and blacken, turn them with tongs so that they will blacken on all sides.
  3. Place the blackened peppers in a bowl and cover with plastic wrap for 10 minutes.
    Once the peppers have cooled enough to handle, gently peel off the blackened skins. Cut the peppers in half and remove and discard the seed pods, stems and all seeds
  4. Heat lemon juice, white vinegar, olive oil, garlic, and salt, in a saucepan until boiling.
  5. Place the peppers in a quart jar (or 2 if needed) and pour the hot vinegar mixture in to cover all the peppers.
  6. Store in the refrigerator for several weeks.