Roasted Peppers

Ingredients:

• 6 large whole bell peppers, red, yellow, orange or a combination
• 2-4 tablespoons extra virgin olive oil to taste
• 3 cloves fresh garlic, finely chopped
• 2 tablespoons
• Sea salt to taste  (I use Real Salt brand.)
• Fresh chopped parsley for garnish

Directions:

Preheat oven to 400 degrees  Wash peppers and dry with a paper towel.   Lay peppers onto roasting pan or baking sheet and place on middle rack in the oven. 

Roast peppers for approximately 1 hour, turning every 15-20 minutes, until skins are charred and black and peppers have deflated.  

Remove peppers from the oven and, carefully place into a large brown paper bag.  Seal the bag and place over a large bowl to catch any leaks. Let peppers rest in the bag for at least 30 minutes.  The steam in the bag will further cook the peppers and make the skins easier to remove.  

When peppers have cooled, remove from the bag and peel and discard skins and seeds.

Tear or slice peppers into thick strips. Toss in a bowl with olive oil, garlic and salt to taste.  Garnish with fresh, chopped parsley. 

Can be refrigerated for up to 1 week in airtight container.

Serves 4 to 6.