Italian Roasted Tri-Color Bell Peppers

Sliced roasted peppers are a flavorful antipasto or a side dish. I had this delightfully simple dish first at Tomasso in San Francisco, which served green peppers only. Serve warm immediately or allow to marinate at room temperature which will allow the depth of flavor to increase. ~Mark
Yield 4 servings

3 large, thick-skinned bell peppers: green, red, and yellow
3 cloves garlic, minced
1/4 teaspoon salt
1 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice

1 Roast peppers over a flame source or under a broiler, and clean peppers. See Roasting Peppers
2 Slice peppers crosswise into 1/4 inch rings.
3 Toss garlic, peppers, olive oil, and lemon in a bowl.
4 Present arranged peppers on a plate, drizzled with remaining dressing.

notes NOTE To take this humble antipasto to a higher level, make Roasted Italian Peppers with Burrata.
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