Roasted Peppers with Lemon, Garlic, and Basil
The color of a pepper, once it is roasted and peeled, is one of the most
soulful colors in the kitchen. These lovelies make a great addition to any
summer grill out. There is no comparison in flavor, texture and appearance
when roasted by hand rather than bought in a jar.
For 8-9
6 peppers, mixed colors
2 cloves of garlic, sliced thin
½ cup chopped basil
1 lemon, sliced
4 tablespoons extra virgin olive oil
Salt and pepper
Turn your stove top gas burners to high. Place a pepper on each burner.
(directly on the flame) The direct contact with the gas flame will roast the
thin outer skin of the pepper to a darkly, chard state. Keep close with a
pair of tongs turning the peppers frequently until you have achieved a
consistent, blackness covering the entire surface of the peppers. Careful not
to over roast and disintegrate the meat of the pepper. A good sign that
you are beginning to roast too long is that the pepper will form a hole and
juice will begin to run out. Once roasted, place peppers in a bowl and allow
to cool. Peal peppers under running cold water and over a colander in the
sink. Open the peppers and brush out the seeds, as well. Move to a cutting
board and cut into ¼ inch strips lengthwise and toss with garlic, basil,
lemon and olive oil. Season with salt and peppers.
The color of a pepper, once it is roasted and peeled, is one of the most
soulful colors in the kitchen. These lovelies make a great addition to any
summer grill out. There is no comparison in flavor, texture and appearance
when roasted by hand rather than bought in a jar.
For 8-9
6 peppers, mixed colors
2 cloves of garlic, sliced thin
½ cup chopped basil
1 lemon, sliced
4 tablespoons extra virgin olive oil
Salt and pepper
Turn your stove top gas burners to high. Place a pepper on each burner.
(directly on the flame) The direct contact with the gas flame will roast the
thin outer skin of the pepper to a darkly, chard state. Keep close with a
pair of tongs turning the peppers frequently until you have achieved a
consistent, blackness covering the entire surface of the peppers. Careful not
to over roast and disintegrate the meat of the pepper. A good sign that
you are beginning to roast too long is that the pepper will form a hole and
juice will begin to run out. Once roasted, place peppers in a bowl and allow
to cool. Peal peppers under running cold water and over a colander in the
sink. Open the peppers and brush out the seeds, as well. Move to a cutting
board and cut into ¼ inch strips lengthwise and toss with garlic, basil,
lemon and olive oil. Season with salt and peppers.
