Marinated Roasted Sweet Peppers
Marinating sweet peppers in extra virgin olive oil with a touch of vinegar and spices is a must-have ingredient during the summer months. I use them often in tomato sauces, making a quick bruschetta snack, mixing with beans and vegetables for a delicious and fast main meal or lifting a tofu scramble to entirely new level.
I like to use red or orange ‘cornetto’ peppers – small horn-shaped sweet peppers – for this recipe because they have a rich, meaty consistency when roasted or grilled and a flavor that is sweeter than classic bell-shaped sweet peppers.
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