Roasted peppers have long been part of our antipasto on Christmas day. They are simple to make and need very little fixing. The best thing is, if there are any left over, they are perfect between two slices of Italian bread. Here is my recipe for roasted peppers....
6 bell peppers, 2 yellow, 2 red, 2 orange
1 clove of garlic, peeled and left whole
2 tablespoons oil
Salt and pepper
Put your oven on broil and let heat up. Wash and dry peppers. Place them on a rack on top of a baking sheet and place under the broiler. Char each side of the pepper and the more the char, the better the taste. When they are done, place them in a brown bag and roll the top down tight, this will loosen the skins and continue to steam the peppers. If you don't have a paper bag, place in a bowl and cover with plastic wrap. Let the peppers stand at least 15 minutes. Take each pepper and peel the skin off. Do not rinse under water as you will get rid of the roasted flavor of the pepper. When all peppers have their skins removed, cut off the stems and open the peppers to reveal the seeds. Scrape out the seeds and cut the peppers into strips. When they are all cut, season with salt, pepper, oil and the garlic clove. They are delicious at room temp or right from the fridge. Enjoy!
*if you have a gas stove you can char them on an open flame on the stove top.
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