Marinated Roasted Red Bell Peppers For Renwood Winery
- 4 cups Roasted, julienne red bell peppers, drained
- 1/2 cup Garzon extra virgin olive oil
- Zest and juice of 2 lemons
- 3 Cloves of garlic, minced
- 1/2 tsp Aleppo peppers
- 1/4 cup Fresh basil, chiffonade
- Salt & Pepper to taste
Mix all ingredients in a bowl. Place in a covered container and refrigerate.
Keeps up to 1 week.
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