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Red Roasted Pepper Antipasto




Source of Recipe


Internet


List of Ingredients




4 to 6 firm red bell peppers
salt/pepper
extra virgin olive oil


Recipe



Place oven temperature on broil. Wipe peppers clean with paper towels. Place whole pepper on broiler pan lined with aluminum foil, place on rack at broil level. Turn peppers often until skins are blistered and blackened. Remove from oven. Place peppers in a clean paper bag, closed tightly to cool. Working over a bowl to catch juices, peel skins and remove seeds. Cut peppers into strips, add extra virgin olive oil, salt, pepper and pepper juices. Toss lightly, store tightly covered in refrigerator. Serve on your favorite cracker or bread. Varitation 1: 1 Tbsp. fresh garlic, minced 1 Tbsp. fresh broad leaf parsley, chopped fine Add above ingredients to pepper, juice, extra virgin olive oil, salt and pepper. Toss lightly to blend flavors. Variation 2: When yellow peppers are in season, broil red, green and yellow peppers for a colorful appetizer. Variation 3: Add to roasted peppers, cut wedges of plum tomatoes, fresh basil chopped, and chopped garlic (optional).