Roasted Peppers in Oil
6 large peppers (different colors)
2 cups olive oil
Preheat oven to 450 degrees. Lightly grease a large baking sheet. Quarter the peppers, remove the cores and seeds then squash them flat with the back of your hands. Lay the peppers skin side up on the baking tray. Roast at the top of the oven until the skins blacken and blister (12-15 minutes).
Remove from the oven and cover with a clean towel until cool, then peel off skins. Slice the peppers and pack them into a clean preserving jar. Add enough oil to cover completely. Store in the refrigerator and use within 2 weeks. Use the oil in dressings or for cooking once the peppers are gone.
Makes an attractive gift.