Roasted Peppers in Olive Oil
Serve these for lunch or late supper, with lots of cheese, cold roast
chicken, and plenty of crusty bread. I like to combine them with thick
slices of vine-ripened tomatoes and fresh mozzarella cheese. A dusting
of freshly ground pepper and a little salt, especially sea salt, make
it a wonderful first-course salad - or a light lunch with lots of good
bread for soaking up the olive oil.
Makes 6 to 8 servings
6 to 8 bell peppers, red, green or both
1 clove garlic, halved lengthwise and very thinly sliced crosswise
Extra virgin olive oil
Fresh oregano sprigs
Salt and freshly ground black pepper to taste
Prepare a fire in a barbecue grill or preheat the broiler.
Place the peppers on the grill/ broiler rack about 2 inches from the
heat and cook, turning, until well charred, virtually black, on all
sides, about 15 minutes or more. Place the charred peppers in a plastic
or paper bag.
Close tightly and let stand for 10
minutes. Peel the peppers, seed them, then cut into thick slices or
Arrange the peppers in a pretty serving dish. Sprinkle with the garlic.
Drizzle with the extra virgin olive oil and garnish with the oregano.
Chill several hours.
Warm to room temperature to serve. Pass lots of crusty bread, salt and
a pepper mill.
If you want to preserve these peppers longer than a day or two, pour in
enough olive oil to cover them completely. They will be fresh for
several days. Drain well before serving, saving the olive oil to use
for salad dressings.