- 3 red peppers
- 3 yellow peppers
- 6 cloves of fresh garlic
- 10 cl of olive oil
- 8 sprigs of lemon thyme
- Preheat oven to 210 degrees.
- Wash and dry the peppers thoroughly and place them in a dish, preferably metal, at half height for about 30 minutes. Turn the peppers frequently until they brown on all sides.
- Remove from oven and cover with a sheet of baking paper or a lid and let cool completely.
- Carefully remove the skin from the peppers, cut them in half and remove all the seeds. On a board, cut them into squares or strips. Gently pat dry with paper towels and place in a jar, alternating with the lemon thyme sprigs.
- Mix the peeled and crushed garlic cloves with the olive oil and pour this mixture into the jar to cover the peppers. Place in the refrigerator and let marinate for 1 to 5 days.
Serve with lightly toasted toast, goat cheese and a fresh salad.
Use the remaining oil on pasta, rice or crostini.
Use the remaining oil on pasta, rice or crostini.
