Italian-Style Roasted Peppers
Makes 6 servings
4 large green peppers
1 large red bell pepper
(optional)
2 large cloves garlic,
minced
3 Tbsp olive oil
Ground black pepper, to
taste
1. Wash and dry peppers. Place on
greased baking sheet under broiler.
Broil and turn peppers until skin gets
black on all sides. Or, use tongs and
hold over gas flame.
2. Wrap in kitchen towel and allow to cool
to touch (or place in paper bag and
close) at least 10 minutes. Peel off
charred skin, remove stem and seed.
Cut into thin strips.
3. Mix pepper strips with garlic, olive oil
and black pepper. Cover and refrigerate
3 hours or overnight.
Sankanac CSA 