Fresh from my trip to Italy and with lots to do to get ready for the work week, I decided to prepare a Mediterranean antipasti-tapas-mezze meal made up of little dishes, simple ingredients, and nice bread. These Roasted and Marinated Bell Peppers are part of that meal, and they can be made ahead — they get better the longer they marinate. You can use all red peppers, or any combination of red, yellow, or orange that suits your fancy. In this case, I used one of each color. I forgot the parsley before taking the photo, but will try to remember to sprinkle some on top before serving! With or without parsley, this is a nice addition to any Mediterranean multi-dish meal.
Roasted and Marinated Bell Peppers
3 large red, yellow, or orange (or combination) bell peppers
1/4 c. olive oil
2 tbsp. red wine vinegar
1 clove garlic, finely sliced
1 bay leaf
1 tsp. paprika
1 spring onion, sliced
5-6 leaves fresh basil
2 tsp. coarsely chopped parsley
4. Add the remaining ingredients to the peppers, stir to combine, and marinate for at least 3 hours (or overnight) before serving.
Adapted from the Australian Family Circle Tapas booklet.