After several experiments I have found the ultimate recipe for marinated pepper antipasti in oil, using my home made herb garlic salt.
2 people made this
4 large peppers (red, yellow or orange)
2 teaspoons herb garlic salt
3 to 4 tablespoons extra virgin olive oil
Method Prep:20min › Cook:10min › Extra time:10hr › Ready in:10hr30min
Cut peppers in half, remove seeds and gently press them flat - the flatter the better so they brown evenly.
Place peppers with the cut sides down on a baking tin and place it on the top rack of your oven. Turn on your oven grill and grill till peppers are blackened and blistery, rotate them a few times to ensure even browing.
Remove from the oven and place peppers in a pan with a lid or a container and close immediately. The sweating helps to remove the skins.
Remove skins and cut peppers into desired size or leave whole.
Place peppers in a jar, add olive oil and herb salt and mix well to combine. Cover and let rest at moderate to cool room temperature (but not in the fridge) for at least 8 hours.
If you do not eat the peppers the same day, store them in the fridge. In that case remove from the fridge at least 1 hour before serving to liquify the olive oil.