 |
|
|
|
|
|
|
Marinated Bell Peppers
This recipe is from our Splendid Cheap Eats collection of affordable recipes. Browse the collection.
Makes 1 cup, enough for 4 antipasti servings or 6 servings on a crudite plate
- 2 medium red or yellow bell peppers, or one of each
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 2 teaspoons chopped fresh marjoram leaves, or 1 teaspoon chopped fresh thyme leaves (optional)
Roast, grill, or broil the peppers. After peeling, stemming, halving, and seeding the peppers, cut them lengthwise into 1/4-inch-wide strips. Toss the strips with the other ingredients. Serve cool or at room temperature.
On the day even non-cooks are busy in the kitchen, The Splendid Table team is ready to help on-air and online. We've also collected all our Thanksgiving Recipes in one place.
Be notified when new recipes are posted and talk with other fans of the show for people who love to eat.
See what it's all about»
Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »
The Splendid Table®, is available in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast
This weeks pick