Roasted Peppers Recipe
- 6 red bell peppers
- ½ cup fine-quality olive oil
- 3 tablespoons golden raisins
- 2 tablespoons pine nuts
- 1 teaspoon chopped Italian parsley
- 1/8 teaspoon minced garlic, optional
- Salt and pepper to taste
- Preheat broiler.
- Broil the peppers, turning frequently, until skin has blackened on all sides. Remove from broiler and immediately put into a large brown-paper bag. Seal tightly. Allow peppers to steam in the sealed bag for about 20 minutes or until cool enough to handle.
- When peppers are cool, remove from bag. Remove the blackened skin, stems and seeds, and cut the peppers, lengthwise into ¼-inch-thick strips.
- Let strips stand in a colander for at least 3 hours or until most of the moisture has drained off.
- Combine peppers with oil, raisins, nuts, parsley, and, if using, garlic. Season to taste with salt and pepper and stir. Allow to marinate for at least 1 hour before serving at room temperature.
