In our family, it’s absolutely unthinkable to bring an antipasto or any type of relish tray to the table without including the homemade roasted red peppers. It’s just not done! They’re so easy to do yourself, and you’re rewarded with a really robust flavor.
Growing up, we always had such an abundance of peppers from our home garden and the farmers’ market that our dad used to roast them in batches on the outside charcoal grill. He’d put them in jars with extra virgin olive oil and garlic and give them as gifts to family and friends.
We roast them under the broiler to have with cheeses and bread at picnics and dinners. Served at room temperature, they’re perfect as a side for grilled meats or fish, or as a delicious topping over charred bread (bruschetta). Enjoy!
Recipe: Roasted Red Peppers
3 large Red Bell Peppers
2 cloves thinly sliced Garlic
2-3 tbsp. Extra Virgin Olive Oil
Turn your oven to broil and adjust your rack to the highest position. Put your peppers on a pan lined with aluminum foil. Broil, turning several times, to char the skin. They’ll turn black and collapse.
Remove and put peppers in a brown paper bag. Close and let sit for 5-10 minutes. Remove the stem, seeds and blackened skin. Cut into strips. Put into bowl with oil and garlic and mix together. They’re ready to serve! (Or, put them into a sealed container and refrigerate.)
Calories: Peppers 153, Garlic 8, Olive Oil 360
TOTAL = 521 (that’s only 131 calories per serving!)