Roasted Red Peppers
6-8 red bell peppers
Extra virgin olive oil
3 garlic cloves
Fresh basil
Sea salt
Pepper, freshly ground
Sugar
Set oven to broil.
Place peppers on nonstick baking sheet and put in oven. Broil until skins turn black, flipping until all sides are roasted. Place in bowl and cover for several minutes to cool.
Remove stem gently, slice open and remove remaining seeds. Peel off blackened skin. Slice peppers into ΒΌ-inch strips and place in mixing bowl. Drizzle with olive oil, sprinkle with garlic, basil, salt, pepper and sugar to taste. Stir gently to combine.
Use in eggplant stacks or reserve for use in dishes like bruschetta, salads and pizza.
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.