http://teriskitchen.comRoasted Peppers with Garlic and Basil
http://teriskitchen.com/vegetable/pepperroast.htmlServes 4 to 6 as a side dish
Oh boy, this is one of my favorite recipes. There are so many uses for Italian roasted peppers and they are so easy to make. Most often, I serve them as a side dish. They can be used as a sauce for pasta. Roasted peppers make an easy and delicious appetizer when topped on bruschetta or other toasts. They are heaven in a sandwich of crusty Italian, French or pita bread with a good sharp cheese, such as provolone or asiago, as in the similar and related recipes on the full page view linked above, or as a pizza topping. This recipe can be used in place of the peppers in the Italian sausage sandwiches recipe, also in the related recipes. You can use any variety or color of peppers, mild or hot. I have even canned these peppers. Did I say I love these things? The recipe can be made in any amount desired.
Ingredients
- 4 large green and/or red bell peppers, cleaned and sliced into 3/4-inch slices
- 4 large cloves garlic, minced
- 1 tablespoon dried basil
- Salt and pepper to taste
- About 2 tablespoons of olive oil
Preheat oven to 475° F. Place peppers, garlic, basil, salt and pepper in large shallow baking dish or sheet pan. (Do not crowd the peppers or they will steam rather than roast.) Drizzle oil over all and stir well to combine. Place in oven and roast until very tender, stirring occasionally. The peppers should brown slightly between turns. This will take between 40 and 60 minutes, depending on the thickness of the flesh. Remove from oven and allow to cool slightly before serving. These are also excellent at room temperature.