Roasted Red Peppers
Serves 6
20 mins prep
30 mins cook
50 mins total
Roasted red peppers were always a staple on my family’s antipasto line up. They found their way onto sandwiches, always paired up with fresh mozzarella. This homemade batch can be used in salads, scrambled eggs, mixed into cream cheese, or pureed for a quick pasta sauce, and instantly elevates a charcuterie board.
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Preheat the oven to 450 degrees. Line a large rimmed baking sheet with parchment paper. Slice each bell pepper into 4 sections and place cut side down the baking sheet. Mix together 2 tablespoons of olive oil with the garlic. Brush the tops of the peppers and place in the oven for about 25-30 minutes. You want the skin to begin to char on top. Remove from the oven and let cool. Once cooled, peel the outer layer of skin off the pieces of pepper and discard. Sprinkle the salt and pepper as evenly as possible over the top of the peppers. Add peppers to a large glass jar or container. Place the basil leaves over top. Add in the remaining garlic and olive oil, and use additional olive oil, enough to cover the peppers. Cover and store in the fridge for up to a week, if they last that long!
