This is a recipe I learned from my mother. Every fall we would go to the local farm stand and buy a half-bushel of fresh, ripe, just-picked red peppers, and my mother would roast them. A bit of work, but well worth the trouble. The trick is to blacken the skins while roasting, for even though they are removed and discarded, a bit of the smoky taste remains. The same with baba ganouj – it is important to roast the eggplant enough to slightly blacken the skin. Other than that, simple; and absolutely delicious. You can make them in any quantities, but this recipe is for four people as an appetizer.
Italian Roasted Red Peppers
* 5 lg. red bell peppers
* 1 lg. red onion, sliced
* 3 Tbsp. (approx.) olive oil
* 5 med. cloves garlic, mashed, halved
- Place the peppers on tin foil on a baking sheet
- Roast them under an oven grill until the side up is blackened
- Turn with tongs to get red sides up, and grill until blackened
- Remove the peppers and let them cool
- Pull out the stems, peel the skins, and clean the insides of seeds
- Slice the onions and place in bowl with olive oil and garlic
- Cut the peppers into lengthwise slices, place them in the bowl
- Add salt and ground pepper, mix well, and let sit overnight
- Serve
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