Roasted Sweet Peppers

1. Preheat Oven and Prepare Peppers

Preheat your oven to 450°F. Wash the bell peppers under cold water, then dry them thoroughly with a towel. Place the bell peppers on a rimmed baking sheet, leaving about half an inch of space between each one.

2. Roast Peppers

Roast the bell peppers in the preheated oven for approximately 35 minutes, turning them every five minutes using tongs, until the skin is nicely browned and blistered all over.

3. Steam and Peel Peppers

Place the roasted bell peppers in a covered container to steam until they're cool enough to handle. Then, cut them in half and remove the ribs and seeds. Peel off the charred skin and discard it.

4. Prepare Marinade and Combine

Slice the cleaned peppers into ½-inch strips. In a bowl, combine the pepper strips with a purée of one small garlic clove, a tablespoon of olive oil, a teaspoon of vinegar, and freshly chopped marjoram. Season generously with salt and fresh-ground black pepper.

5. Serve

Allow the flavors to meld together for a few minutes. Serve the roasted sweet peppers at room temperature or warm, as preferred.