Recipe Archives->Vegetables->Roasted Peppers 05

Roasted Red Peppers With Basil Oil

4 large red bell peppers, seeded and cut in 1/2 lengthwise
2 tablespoons olive oil, plus 1 1/2 cup s
Kosher salt
Freshly ground black pepper
3 cup basil leaves, plus 8 basil leaves for garnish
1 clovegarlic, chopped

Preheat the oven to 500 degrees F. Pour 2 tablespoons of olive oil
on a baking sheet and place the peppers, cut side up on the oil.
Turn the peppers over, season them  with salt and pepper, and roast
in the oven for 20 minutes. Place the warm peppers in a bowl, and
cover with plastic wrap. Set aside to  cool for at least 30 minutes.

For the basil oil, put the basil, 1 1/2 cups olive oil, and the
garlic in the bowl of a food processor fitted with a steel blade.
Pulse 6 to 8 times until the basil is finely chopped.  

When the peppers are cool, remove and discard the skins. Slice the
peppers and arrange them on a plate. Pour the basil oil over the
peppers, and garnish with the basil leaves.

Printable version: roasted-peppers05.txt.