These roasted peppers in olive oil are colorful, and they taste like the sunshine of the Mediterranean Coast! This recipe is from my grandfather who used to make these all the time on the French Riviera. Light, fresh, healthy, these roasted peppers are a delicious appetizer!
Place the peppers on parchment paper. Roast them in the oven at 400 degrees Fahrenheit for 30 minutes.
Take them out of the oven and put them in tightly closed ziploc bags until they cool down (about 15 minutes).
Once they are no longer hot, take the peppers out of the ziploc bags and remove the skin. The skin should peel off very easily at this point (see picture).
Cut the peppers open to remove the seeds.
Cut the peppers in thin slices. Pour olive oil on the peppers so as to completely cover the slices with olive oil. Sprinkle with garlic powder, salt and pepper. You can eat the peppers right away, but they will taste better if you let them marinate in olive oil overnight, and enjoy them the next day. Bon Appétit!