Roasted Bell Peppers

Directions

1. 1
   Preheat oven to 350F (180C).
2. 2
   Grease a 13-by-9 inch (3 L) baking dish.
3. 3
   Place peppers in prepared baking dish.
4. 4
   Brush both sides of each pepper piece with garlic oil and sprinkle with garlic powder and salt and pepper to taste.
5. 5
   Bake for 45 to 50 minutes or until very soft and wrinkled.
6. 6
   Transfer to a bowl, cover with a plate and let cool to room temperature.
7. 7
   The skins will naturally separate from the flesh of the pepper (see Notes).
8. 8
   Store in an airtight container and refrigerate for up to 4 days.
9. 9
   Variations:
10. 10
    Balsamic Marinated Peppers: Cut peeled roasted peppers into quarters.
11. 11
    Add 1/2 cup (125 mL) balsamic vinegar and toss to coat.
12. 12
    Cover and refrigerate for 8 hours or for up to 1 week.
13. 13
    Garlic Marinated Peppers: Toss peeled roasted peppers with 2 cloves garlic, thinly sliced, and 1/4 cup (50 mL) extra-virgin olive oil.
14. 14
    Marinate for several hours or overnight, then remove the garlic.
15. 15
    Add sea salt and freshly ground black pepper to taste and serve immediately.