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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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A taste of heaven for garlic lovers. Serve at room temperature. Great on your antipasto platter with whole wheat pita bread and my Mortadella Roll Ups With a Salami and Cream Cheese Filling. Ingredients:
12 bell peppers, of assorted colors |
1/2 cup garlic, minced |
1/2 cup fresh parsley, chopped |
1/2 cup fresh basil, chopped |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup olive oil |
1/4 teaspoon hot red pepper flakes (optional) |
Directions:
1. Preheat oven to 350.
2. Rinse out a large roasting pan and leave the moisture in the pan.
3. Wash the peppers, leave the moisture on them and place in the roasting pan.
4. Lower the oven to 325.
5. Bake the peppers until soft, about 40-60 minutes. Green peppers take longer than red so just keep an eye on them.
6. Turn them over once during the cooking process.
7. All ovens run different - You want the skins to look puffy and a bit charred before you take them out.
8. Place them in a large deep bowl and cover with plastic wrap.
9. When cool, remove the peppers from the bowl.
10. Strain the juice left over in the bowl and return it to the bowl.
11. Remove the skins and seeds from the roasted peppers (do not rinse).
12. Slice thinly and place back in the bowl with the juice.
13. Add the remaining ingredients and mix well.
14. Marinate in the fridge for at least 3 hours, overnight is best.
15. Enjoy!
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