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Red Roasted Peppers

These peppers can be prepared a day before or early on the day you plan to entertain guests. Serve them before the meal, with the meal, or as a component of the antipasto platter.

Ingredients:

3 medium sized red bell peppers, washed and dried with a towel

1 large clove garlic

pepper and salt

olive oil

Instructions:

If you have a gas stove you can turn on the burner and roast your peppers one at a time, right in the flame. Turn them from side to side as the skin becomes charred and blackens. This works on an electric stove as well; simply place the pepper directly on the hot burner and keep turning as mentioned above.

Once the entire pepper has blackened, allow it to cool. Remove the charred skin, split the pepper open and with a knife remove the interior ribs and seeds. Cut the pepper into uniform pieces and season with salt and pepper. Next, smash the garlic clove with the side of a chef's knife. Add to the peppers and drizzle olive oil over top. Transfer the roasted peppers to a covered glass jar.

Serves: 6

Submitted by:

Maria G.

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