Roasted Red Peppers with Olive Oil and Garlic

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Roasted Red Peppers

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.

Questions about this recipe?