I remember the first time I ate a roasted red pepper. We were at a little Italian restaurant in San Francisco many years ago. The peppers came on an antipasti platter and were drizzled with a wonderful olive oil. The flavor was so great that I've been making them ever since. Serve as a side...plain and simple or dice and add to...whatever.
2 whole fresh red peppers
salt and pepper
extra virgin olive oil
- Roast the peppers and clean.
- Drizzle with a good quality olive oil, season with salt and pepper.
- Serve at room temperature or chilled.
