Roasted Peppers

By mhyde

Ingredients

• 12 Bell Peppers (use about 3 red to 1 green)
• 2 tbsp minced garlic
• 1/2 c chopped parsley
• salt
• pepper
• 1/2 c olive oil

Preparation

Step 1

Preheat the oven 425F
Rinse out a large roasting pan, and leave the moisture in the pan. wash the peppers and leave the moisture on them.Lay them next to each other in the pan and bake the peppers until they are soft, anywhere from 30 to 60 minutes, depending on the color of the peppers. (Green peppers take longer to bake than red because their skin is tougher.) .
Turn the peppers over about halfway through the baking time. When you see the skins puffing up a bit, the peppers are done.
Transfer them immediately to a brown paper bag. Sealing them inside the bag will make them sweat, which loosen the skins.
When the peppers are cooled, remove them, one at a time, from the bag. Peel the skins off and discard the seeds.
Slice the peppers into thin, julienne strips and place them in a large bowl.
Hint: The peppers should be soft but not mushy, if so, you have baked them too long.
Add the remaining ingredients and mix well.
Cover the bowl and marinate in the refrigerator a few hours or longer. (The longer the better the flavor.)
Serve the peppers in antipasti, salads, or on pizza. These peppers work great for sandwiches also: Take two slices of fresh Italian bread, a thick layer of peppers, a slice or two of tomatoes, some lettuce, and serve with olives.and peperoncini on the side. Grilling the bread added an extra special flavor to an absolutely wonderful sandwich.