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Gallery Roasted Peppers with Garlic and Basil Credit: WILLIAM MEPPEM Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 4 bell peppers (red, yellow, or orange) 1/4 cup extra-virgin olive oil 1 tablespoon white-wine vinegar 2 garlic cloves, halved lengthwise Few sprigs of basil Coarse salt and freshly ground black pepper

Gallery Roasted Peppers with Garlic and Basil Credit: WILLIAM MEPPEM

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Roasted Peppers with Garlic and Basil      Credit: WILLIAM MEPPEM

Roasted Peppers with Garlic and Basil

Credit: WILLIAM MEPPEM

Roasted Peppers with Garlic and Basil

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Recipe Summary

prep: 10 mins total: 20 mins

Servings: 4

prep: 10 mins

total: 20 mins

prep:

10 mins

total:

20 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 bell peppers (red, yellow, or orange) 1/4 cup extra-virgin olive oil 1 tablespoon white-wine vinegar 2 garlic cloves, halved lengthwise Few sprigs of basil Coarse salt and freshly ground black pepper

Directions

Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.

Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.

Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.

Reviews (4)

 Add Rating & Review     14 Ratings   5 star values:        1    4 star values:        1    3 star values:        5    2 star values:        5    1 star values:        2

Reviews (4)

Add Rating & Review     14 Ratings   5 star values:        1    4 star values:        1    3 star values:        5    2 star values:        5    1 star values:        2

Add Rating & Review

14 Ratings 5 star values: 1 4 star values: 1 3 star values: 5 2 star values: 5 1 star values: 2

14 Ratings 5 star values: 1 4 star values: 1 3 star values: 5 2 star values: 5 1 star values: 2

14 Ratings 5 star values: 1 4 star values: 1 3 star values: 5 2 star values: 5 1 star values: 2

  • 5 star values: 1 4 star values: 1 3 star values: 5 2 star values: 5 1 star values: 2

    Martha Stewart Member     Rating: Unrated       05/20/2011   Another alternative that I must try  

Martha Stewart Member     Rating: Unrated       06/29/2010   So. Tasty. Although the instructions say to use a paper towel, it is impractical and does not work. Just peel the skins off with your hands! Definitely try them in the Flank-Steak Sandwiches, they are out-of-this-world.  

Martha Stewart Member     Rating: Unrated       08/25/2008   I have made a variation of this, I blacken the peppers on the grill outside .Then clean and slice them add garlic, basil,onion and fresh or canned tomatoes, cook in a pan with olive oil salt and pepper add Italian sausage if wanted. Serve over wild rice or long grain. Good luck.  

Martha Stewart Member     Rating: Unrated       05/09/2008   These were so good! I had an easier time peeling off the skin from the peppers by hand rather than using a paper towel. Even that was a little annoying to do, but not too time consuming and the end result was worth it. 1/4 cup of olive oil was a little much for my taste ... I would reduce by half. Peppers are best when the strips are cut thin. Enjoy!

    Martha Stewart Member

    Rating: Unrated 05/20/2011

Another alternative that I must try

Rating: Unrated

Rating: Unrated 06/29/2010

So. Tasty. Although the instructions say to use a paper towel, it is impractical and does not work. Just peel the skins off with your hands! Definitely try them in the Flank-Steak Sandwiches, they are out-of-this-world.

Rating: Unrated 08/25/2008

I have made a variation of this, I blacken the peppers on the grill outside .Then clean and slice them add garlic, basil,onion and fresh or canned tomatoes, cook in a pan with olive oil salt and pepper add Italian sausage if wanted. Serve over wild rice or long grain. Good luck.

Rating: Unrated 05/09/2008

These were so good! I had an easier time peeling off the skin from the peppers by hand rather than using a paper towel. Even that was a little annoying to do, but not too time consuming and the end result was worth it. 1/4 cup of olive oil was a little much for my taste … I would reduce by half. Peppers are best when the strips are cut thin. Enjoy!

All Reviews for Roasted Peppers with Garlic and Basil

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Peppers with Garlic and Basil

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest