Serving Size: 4
2 red bell peppers
2 green bell peppers
2 yellow peppers
3 garlic cloves, chopped
2 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp fresh basil, chopped (1/4 tsp dry)
1 tsp fresh parsley, chopped (1/4 tsp dry)
salt to taste
pepper to taste
1 loaf Italian bread, sliced
Extra virgin olive oil to drizzle
1. Wash and dry peppers.
2. Roast whole peppers in oven at 450ºF for 10-15 minutes or until skin
blisters and blackens.
Immediately transfer peppers to a holding pan, seal with plastic wrap
3. Remove skins and seeds from cooled peppers. Slice peppers into strips.
Season peppers with extra virgin olive oil, vinegar, basil, parsley,
garlic, salt and pepper.
4. Drizzle both sides of bread with extra virgin olive oil. Grill bread
on both sides.
5. Transfer peppers to serving plates. Serve with grilled bread.
Source Olive Garden
Wednesday, March 11, 2009