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|EVERY FEW MINUTES|
|ROASTED RED PEPPERS|
2 lbs. ripe red bell peppers
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1/2 tsp. oregano
pinch of basil
salt, to taste
pinch red pepper flakes
Wash peppers and dry. Spray a baking sheet with olive oil spray (or wipe with a paper towel). For easier cleanup, the sheet may be lined with foil.
Rub the peppers with olive oil.
Place the peppers on the sheet and broil 6 inches below a medium flame (a gas oven is best but an electric oven may still be used on the broil setting).
Roast peppers for about 10 minutes, turning frequently to prevent burning, until the skins blacked and blister on all sides.
Remove peppers and place in a brown paper bag, rolling up the open end to seal tightly.
Let stand for 10 minutes. This will make the skins easier to remove.
Remove the skins, stems and seeds. Slice lengthwise into 1/2" thick strips (or halves, if desired).
Place peppers in a jar or bowl (if using right away); add garlic, olive oil, oregano, basil, salt and red pepper flakes. Mix well.
Serve right away or refrigerate overnight. Serve either warm or cold.
An excellent addition to the antipasto platter or any salad.
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