- 6
0/5
(0 Votes)
Ingredients
- 3 red bell peppers
- 2 tablespoons extra-virgin olive oil
Preparation
Step 1
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Put the peppers in a plastic or paper bag, and cool for 15 minutes. Peel the peppers, remove the seeds and the stems. Cut the peppers into 1/2-inch strips, drizzle with olive oil, and serve.
This recipe yields 6 servings.
You'll also love
-
Champagne-Poached Salmon 0/5 (0 Votes) -
Veal Parmesan 0/5 (0 Votes)
You'll also love
-
Chef Neals Baby Back Ribs With... 0/5 (0 Votes) -
Wicked Peach Cobbler 0/5 (0 Votes)