Roasted Peppers

You know you live in California when your husband comes home from a business meeting with a gift bag of freshly picked heirloom tomatoes and peppers. After washing the bounty, I arranged a tumble of colorful peppers in a bowl to display and enjoy as a centerpiece for a few days. Last night I decided to roast them and serve as an antipasto.

Colorful Peppers

Colorful Peppers

Simply grill the peppers until blistered and charred on all sides.

Peppers on the Grill

Peppers on the Grill

Once they are grilled – place them in a paper bag and roll closed. Letting them sit in the bag for about 10 minutes allows the steam to loosen the skin and make for easier peeling.

Peppers Ready to Peel

Peppers Ready to Peel

Peel the skin off of the peppers and remove tops and seeds. Slice into thick strips. Roughly chop a clove of garlic and some fresh basil. Toss the garlic, basil, peppers, and some olive oil in a bowl. Season with salt and freshly ground pepper. This can be served immediately or refrigerated and used within a week.

Roasted Peppers

Roasted Peppers

These are also delicious on sandwiches.

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