Roasted Red Peppers with Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Once roasted, the peppers are gently simmered with Sherry wine vinegar and garlic. Ingredients:
12 large red bell peppers |
1/4 cup olive oil |
6 large garlic cloves, thinly sliced crosswise |
1/4 cup sherry wine vinegar |
2 tablespoons extra-virgin olive oil |
1/4 cup chopped fresh parsley |
Directions:
1. Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
2. Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
3. Transfer pepper mixture to platter. Sprinkle with parsley and serve.
4. Test-kitchen tip: Use Holland peppers if you can find them. They have a thicker flesh than other varieties and will yield a more succulent result.
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