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Roasted Red Peppers with Olive Oil and Garlic

Contributed by: Melinda

This is one of my favorite foods and I often make it for parties.

4 large red peppers
2-4 cloves garlic, mashed
Anchovy fillets (approx. 4) - *Optional
Fresh herb such as Thyme, Rosemary or Basil
Kosher or Sea Salt
Fresh Black Pepper
A very nice Olive Oil
  • Clean the Peppers, leaving them intact with the stem on
  • Over a gas flame, or hot coals, completely char the outside of the peppers until thoroughly blackened. Place immediately into a plastic container or underneath an inverted bowl on the counter
  • Meanwhile, combine garlic, *anchovy, herbs, salt and pepper to form a paste
  • When cooled enough to handle, remove the charred skin of the peppers under running water
  • Remove stem, seeds and membrane and pat dry with paper towels
  • Slice into thin strips approximately 1/4 inch wide by about 3 inches long and combine with garlic paste
  • Drizzle with Olive OIl to taste and mix thoroughly
  • Allow to stand at room temperature for at least 30 minutes for flavors to combine

    This is an excellent antipasta item, and also is very nice added to green salads.
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