roasted peppers with garlic & basil
Ho HO, these are good in sandwiches or with pasta or just on their own. I threw a dozen multi-colored little tomatoes in there too. (One tip: Next time, I will put foil down on the pan before putting it in the oven; the tomatoes burst and burned on the bottom, and the pan required 24 hours of soaking to get them off.)
4 large green and/or red bell peppers, cleaned and sliced into 3/4-inch slices
4 large cloves garlic, minced
1 tablespoon dried basil (I used fresh, and a lot more than a tablespoon)
Salt and pepper to taste
About 3 tablespoons of olive oil (more if needed)
Preheat oven to 475° F. Place peppers, garlic, basil, salt and pepper in large shallow baking dish or sheet pan. (Do not crowd the peppers or they will steam rather than roast.) Pour oil over all and stir well to combine. Place in oven and roast until very tender, stirring occasionally. The peppers should brown slightly between turns. This will take between 40 and 60 minutes, depending on the thickness of the flesh. Remove from oven and allow to cool slightly before serving. These are also very good at room temperature.
4 large green and/or red bell peppers, cleaned and sliced into 3/4-inch slices
4 large cloves garlic, minced
1 tablespoon dried basil (I used fresh, and a lot more than a tablespoon)
Salt and pepper to taste
About 3 tablespoons of olive oil (more if needed)
Preheat oven to 475° F. Place peppers, garlic, basil, salt and pepper in large shallow baking dish or sheet pan. (Do not crowd the peppers or they will steam rather than roast.) Pour oil over all and stir well to combine. Place in oven and roast until very tender, stirring occasionally. The peppers should brown slightly between turns. This will take between 40 and 60 minutes, depending on the thickness of the flesh. Remove from oven and allow to cool slightly before serving. These are also very good at room temperature.
Comments