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Susan's Italian Roasted Red Peppers

5.0(5)

This is a delicious side dish that we serve on holiday's as part of our Italian antipasto platter. The red peppers and the "sauce" they're in make EXCELLENT dipping with fresh italian bread and are the highlight of our holidays. I've even started making these to add on fresh grilled veggie sandwiches and I'll often make it to go in any recipe that calls for roasted red peppers since they put the jarred stuff to shame!! Add as little or as much garlic as you want at the end...I use a LOT! These are served at room temperature but sit nicely in the refrigerator if there are leftovers. Ensure to let the peppers sit out at room temperature for at least 30 minutes before serving if you refrigerate to allow the thick surface oil layer to come to room temperature. Be sure to let the garlic, oil, parsley and peppers marinate for a while before serving to get the full flavor. Enjoy!

by RedVinoGirl·published 2008-06-23

Open original recipe

Peppers

Servings

4 , 4 serving(s)

Total time

55 min

prep 10 min

Calories / serving

289 kcal

Ingredients (6)

serves

6 red bell peppersbell-pepper
2 teaspoons minced garlic clovesgarlic
1/2 cup extra virgin olive oilextra-virgin-olive-oil
1/4 cup fresh Italian parsley, mincedparsley
saltsalt
pepperpepper

Instructions (9 steps)

01Line baking sheet with aluminum foil.
02Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
03Lay them side by side on baking sheet in two rows.
04Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
05As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
06Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).