Roasted Sweet Peppers

1. 1

   Preheat the oven to 450F.

2. 2

   Wash and dry: 3 whole medium fleshy bell peppers or pimientos.

3. 3

   Arrange on a rimmed baking sheet with at least 1/2 inch of space between each pepper for even browning.

4. 4

   Roast in the oven, checking every 5 minutes.

5. 5

   Turn them as they begin to brown.

6. 6

   Keep turning until the skin is blistered and black and the peppers are soft but not completely falling apart, about 35 minutes.

7. 7

   If the skin is done but the pepper is still firm, place the pepper in a covered container to steam.

8. 8

   Allow to cool.

9. 9

   Cut the peppers in half and scrape out the ribs and seeds.

10. 10

    Peel off the skin.

11. 11

    Tear or cut the flesh into 1/2-inch strips.

12. 12

    Marinate with: 1 small garlic clove, pounded to a puree, 1 tablespoon olive oil, 1 teaspoon vinegar, 1 teaspoon chopped fresh marjoram, Fresh-ground black pepper, Salt to taste.

13. 13

    Serve at room temperature as part of an anti pasto platter or warm with grilled meat or fowl.

14. 14

    For a smoky flavor, grill over medium-hot coals instead of cooking in the oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.