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Roasted Red Bell Peppers




Source of Recipe


Internet


Recipe Introduction


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.




List of 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



Recipe



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.