Roasted Sweet Peppers

  • 6 Mixed Red, Green and Yellow Peppers
  • 1/4 Cup Extra Virgin Olive Oil
  • Salt & Pepper
  • 3 Cloves Garlic, Minced
  • 1/4 Cup Fresh Chopped Parsley


Wash and dry the peppers, cut off the tops, and cut in half, removing seeds and membranes. Place on a baking sheet and put under the broiler until the skin is blackened and blistered. Place them in a plastic bag and let sit for 10 minutes. Remove the skin (it should slip right off at this point), and cut into the size of strips you desire. Place in a bowl with the minced garlic, parsley, a little salt and pepper and enough oil to lightly coat. Serve at room temperature.


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