- 7-8 yellow and orange peppers
- 5 garlic cloves
- 4 fresh marjoram sprigs
- ½ cup olive oil
Preheat the oven to 160°C.
Place the whole peppers in a roasting dish, tuck the garlic cloves and marjoram sprigs between the peppers, pour over the olive oil and roast for 20 minutes. Turn the vegetables and roast for a further 20–30 minutes, or until the peppers are soft. Remove from the oven.
When the peppers are cool, carefully pull out the stem end and peel. Keep all the pan juices and store the peppers for up to a week in the fridge covered in the pan juices and a little more olive oil.