Roasted bell peppers were one of my favorite family recipes to make as a kid. So yummy!! And so versatile! You can use these in so many different ways. Try them on a toasted baguette, on a sandwich, tossed with pasta, next to a steak for my hubby, or of course with a fork. (which is how I prefer!)
Obviously my love for all things garlicy started at an early age!
What you'll need:
2 bell peppers (I like red and yellow best and here I used one of each)
3 cloves of garlic, finely chopped
a pinch of kosher salt
What you'll do:
To roast the peppers, place them under the broiler in the oven right on the rack. Be sure to place a piece of foil on the rack below to catch the drippings. When the pepper's skin starts to bubble and turn black, turn to the next side. Continue to rotate until the whole pepper is blackened.
Remove from the oven and place on a plate. With a pairing knife, make a vertical slice in each pepper to release the steam from the peppers to let them cool faster.
Let cool for about 30-45 minutes. When they are cool, they should be easy to peel. So, peel and remove the stem and seeds. Lay flat on the cutting board and slice in 1/2 inch slices. Place in a bowl with the chopped garlic and a pinch of salt. Toss together, cover with plastic wrap and refrigerate.
Now lots of people put little variations on this. Some add sugar, or basil, some drizzle olive oil or balsamic vinegar. All of things are fabulous too. I recommend trying them all out and seeing what you like best!