Roasted Bell Peppers | Recipe | Antipasto

Roasted peppers in olive oil are delicious with a small piece of crusty bread.  I used green and orange peppers for St. Patrick's Day, but red and yellow peppers are the sweetest and have the most flavor.  Make these peppers a day in advance.  The longer they marinate, the better they will be.

Roasted Bell Pepper Recipe
Yields: 4-6 servings

4 peppers (any color)
1/2 c olive oil
3 cloves garlic, minced
handlful of chopped, fresh parsley
Salt and Pepper, to taste

1. Cut peppers in half.  Remove stems, veins and seeds.  Smash with the back of your hand and place cut side down on a baking sheet lined with foil.
2. Broil peppers, five inches from heat source, approximately 10 minutes.  Rotate peppers as the skin blackens and blisters.  Remove when peppers have blackened completely.
3. Place peppers in a large pot and cover with a lid.  Let sit, undisturbed, for 20-25 minutes. 
4. Using your fingers, pull the peel off the peppers.  They should easily come off.
5. Cut peppers into strips and place in a bowl.  Add oil, garlic, salt and pepper.  Toss to combine.  Cover and refrigerate.  Bring to room temperature before serving.