Roasted Red Bell Peppers

Delicious red roasted peppers flavored with garlic and extra virgin olive oil. The aroma and flavor of these peppers are ideal for your antipasto platter and make a tempting topping for your favorite sandwich.

Tip(s):

Using a brown paper bag will reduce the moisture in the peppers. This process ensures the burnt skin to dry making it easier to peel.

For a more sweeter and milder garlic flavor -substitute with elephant garlic.

Running the peppers under water when peeling will dilute the natural flavors from the peppers.

Ingredients:

6-8 red bell peppers
¼ cup extra virgin olive oil
2 cloves of finely chopped garlic
¼ tsp. salt
fresh basil (finely chopped) - garnish

Roasting Red Bell Peppers

Rinse the bell peppers in a colander and allow to dry. Begin to place the peppers on the grill and roast (cook) with open cover until peppers are completely black on one side. Turn gradually after each side is black. Remove from the grill and place peppers in a brown paper bag for 15 minutes to cool.

Remove the peppers from bag and begin to peel off the roasted skin. (Do not run the peppers under water.) Remove the top (stem) and discard all the seeds. Place the pepper halves into a platter, drizzle with extra virgin olive oil, garlic, salt and fresh basil.

Serve immediately.

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