Roasted Peppers Siciliano

1. 1

   Preheat oven to 450u00b0.

2. 2

   Wash peppers and drain well.

3. 3

   Place peppers on cookie sheet and bake about 20 minutes or until the skin of the peppers become blistered and charred.

4. 4

   Turn the peppers every 5 minutes with tongs.

5. 5

   Place hot peppers in a large kettle; cover kettle and let them stand 15 minutes.

6. 6

   Peel off charred skin with sharp knife.

7. 7

   Cut each pepper into quarters.

8. 8

   Remove the ribs and seeds and cut out any dark spots.

9. 9

   In large bowl, combine oil, lemon juice, salt and garlic.

10. 10

    Put the pepper mixture, with or without anchovy fillets, into a 1-quart dish or jar, covered. Refrigerate several hours or overnight.

11. 11

    Serve as an appetizer, a side dish or use in a tossed salad.

12. 12

    Excellent with lasagne or other Italian meals.

* Per serving · 4 servings · Values may vary.

No additional tips available.