ROASTED PEPPERS WITH GARLIC AND BASIL

SERVES 4-6

Oh boy, this is one of my favorites. There are so many uses for roasted peppers. It can be a side-dish. It can be used as a sauce for pasta. It makes an easy and delicious appetizer when topped on Bruchetta or Toasted Pita Triangles. It is heaven in a sandwich of crusty Italian, French or Pita bread with a good sharp cheese, such as Provolone or Asiago. It can be used in place of the peppers in the Italian Sausage Sandwiches. You may use any variety or color of peppers and add some hot ones. I have even canned them. Did I say I love these things?

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 3 tablespoons of olive oil (more if needed)

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.) Pour 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 very good at room temperature.

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