Serves: 4 to 6
4 red bell peppers, washed
3 garlic cloves, thinly sliced lengthwise (not diced or minced)
2 Tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
Roast the peppers whole on direct, high heat, turning the pepper every so often until the skin turns black on all sides and just begins to blister. If using a charcoal grill, place the peppers directly on the coals for even better flavor.
When done, place the peppers in a brown paper bag, fold it shut and let sit for about ten minutes, or until the peppers are just cool enough to handle. Remove the black skin, leaving just a little bit on for added flavor. Once the skin has been removed, tear the pepper into half-inch strips and remove the seeds and veins.
Place them in a medium-sized bowl and mix with the sliced garlic, extra virgin olive oil, salt, pepper, and a little bit of basil. They can be eaten warm, or refrigerated for up to one week.
- Roasted Red Peppers freeze beautifully, defrost quickly, and will keep their taste and texture. Once the skins, seeds, and veins have been removed, the peppers can be frozen whole or torn into strips. Place in a freezer bag in user-friendly quantities and freeze for up to three months or longer.
- Never rinse the peppers once they’ve been roasted, as this will greatly diminish their flavor.