Roasted Peppers with Garlic and Basil

Serves 4 to 6

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. However, roasted peppers make an easy and delicious appetizer served as a topping for bruschetta or other toasts. They are heaven in a sandwich of crusty Italian, French or pita bread with a good sharp Italian cheese, such as the Roasted Peppers Sandwiches in the similar and related recipes. This recipe can be used in place of the peppers in the Italian Sausage Sandwiches with Peppers and Onions, also in the similar and related recipes. They can be used as a pizza topping or tossed with pasta. You can use any variety or color of peppers, mild or hot. I have even canned these peppers when I had an abundance in my garden. Did I say I love these things? The recipe can be made in any amount desired. I hope you will give them a try and enjoy.

Ingredients

• 4 large green and/or red bell peppers, cleaned and sliced into about 3/4-inch slices
• 4 large cloves garlic, chopped
• 1 tablespoon dried basil
• Salt and pepper to taste
• 2 tablespoons of olive oil, more or less as needed

Preheat oven to 450° 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 olive 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. If the peppers or garlic brown too much before they are tender, reduce heat to 400° and cover lightly with aluminum foil. Remove from oven and allow to cool slightly before serving. These are also excellent hot, warm or at room temperature.