Italian Roasted Tri-Color Bell Peppers


Sliced peppers are a flavorful appetizer, an antipasto, that can carry into a side-dish. I had this delightfully simple antipasto dish first at Tomasso in San Francisco, which served green peppers only. Serve warm immediately, or let the depth of flavor increase, making it a few hours ahead of time. ~Mark
3 large, thick-skinned bell peppers: green, red, and yellow
3 cloves garlic in skin
1/4 teaspoon salt
1 1/2 tablespoon olive oil
2 teaspoons fresh lemon juice
1 With tongs, hold garlic over gas flame for 10 seconds.

2 Roast peppers over flame. Put peppers, garlic, and salt in bag. Shake lightly and allow to sweat for 10 to 20 minutes.

3 Slip skin off garlic and chop finely. Gently rub blackened skin away, discard seeds, and slice peppers crosswise making 1/4 inch rings.

4 Toss chopped garlic, pepper rings, olive oil, and lemon in a bowl.

5 Serve by arranging peppers on plate. Drizzle olive oil and lemon juice.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE To take this humble antipasto to a higher level, make Roasted Italian Peppers with Burrata. For more preparation detail see Roasting Peppers.

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