Roasted Bell Peppers
- 2 red bell peppers
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, halved
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
Cover a heavy baking sheet with aluminum foil. Cut the peppers in half and remove the seeds and ribs. Cut in half again. Arrange peppers on the baking sheet and place under the broiler until the skins turn black and begin to blister.
Remove them from the oven and immediately place the peppers in a resealable plastic bag until they reach room temperature.
Pull the peel from the peppers and cut them into strips. Toss them with the olive oil, garlic, salt and pepper. Store them covered in the refrigerator for several hours so the flavors blend. Bring them to room temperature before serving.
NOTE: You can use any color pepper you like, but if you use yellow ones keep a close eye on them because they are more delicate and will burn. Don't let them char or they will lose their yellow color.