Pre-heat the grill to 220°C (425°F). Wash the red peppers, dry them. Place them whole on the drip pan of your oven. Put in the oven.

Tip: I put a sheet of aluminum foil under the red peppers so that the drip pan will be easier to wash as juice might appear and grill. This way, I just through away the aluminum foil and rinse the drip pan.

Regularly, when the skin blacken and blisters, rotate of a quarter so that all sides will be grilled (about every 4 to 5 minutes).

While the red peppers are in the oven, prepare the marinade.

Mince garlic. Remove the pits of the olives and cut the olives in half.

Choose a container with a cover plate as you will have to place your preparation in the refrigerator. Put in the container the minced garlic, the rosemary sprig, the pitted olives and the oil, vinegar, salt and pepper, peppercorns and coriander seeds. Stir.

When the red peppers are grilled on all sides, take them out of the oven and place them in a clean plastic bag. Immediately close it and let stand for about 5 minutes. This prevents the skin from sticking back to the red peppers while it cools a bit.

Then peel the red peppers, remove the ribs and seeds.

Cut the red peppers into strips or any shape you wish.

Put the red peppers in the marinade, gently mix, cover and put in the refrigerator for at least 24 hours, ideally 48 to 72 hours. The longer you let marinate, the best it will taste.

Strain the preparation before serving.

Don’t through away the marinade. It can be used as a dressing or a seasoning. It’s very tasty.

Marinated peppers can be stored in the marinade in the refrigerator for about a week.