For many years, Marinated Roasted Peppers were part of my regular rotation. A vegetarian stint in college helped pave the way. Peppers and hummus were the base of a lot of veggie sandwiches, and I always had a jar in the fridge. Then, when I was pregnant with Cooper in my late twenties, even the thought of their texture made me queasy and they quietly disappeared from my kitchen.
Red peppers eventually found their way back into our meal rotation, but mostly in raw form because that’s the only way Cooper would eat them, He still doesn’t like cooked peppers. Go figure.
I got to thinking about Italian Pressed Sandwiches last week and how they’re a perfect picnic food. If you ask me, marinated roasted peppers are the secret ingredient that takes them over the top.
Perhaps by showing you how easy they are to make, we’ll both have a jar of red peppers in our fridge this week, too.
Look at how nicely that jar fits in my meal prep rotation!
