Roasted Bell Peppers

Ingredients

• 5 fresh large red bell peppers
• 1 tablespoon olive oi, plus ½ cup (or more), separated
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon garlic granules
• Pinch sugar
• 2 tablespoons balsamic or apple cider vinegar
• 1 generous tablespoon dried Italian herbs
  
  

Directions

1. Preheat oven to 425º.
2. Brush peppers with 1 tablespoon or so of the olive oil, reaching into crevices.
3. Place peppers onto a flat pan (pizza or cookie) coated with Teflon™ nonstick.
4. Roast 10 minutes and turn each pepper, blackened side down. Repeat 3 or 4 times until all sides of the pepper are charred.
5. Remove peppers to a bowl and let stand until cool enough to handle.
6. Remove core; open peppers; remove and discard seeds.
7. Peel skin off entirely as it is bitter; not very chewable.
8. Using a paper towel, pat-dry peppers; squeezing gently for any excess water.
9. Cut peppers into thin strips and place in a fridge storage container.
10. Season with salt, pepper, garlic, and sugar.
11. Add vinegar and the ½ cup oil or more to cover completely. 
12. Add herbs and mix well.
13. Add container lid and store in fridge for up to 3 weeks.