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ROASTED PEPPERS WITH GARLIC AND BASIL SERVES 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 makes an easy and delicious appetizer when topped on Bruchetta or Toasted Pita Triangles. THey are heaven in a sandwich of crusty Italian, French or Pita bread with a good sharp cheese, such as Provolone or Asiago. This recipe 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 varieties. 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 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 very good at room temperature.

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