4 large red bell peppers, seeded and cut in half lengthwise
2 T. olive oil plus 1 1/2 c. olive oil
Kosher salt
fresh ground black pepper
3 c. basil leaves
1 clove garlic
- Preheat the oven to 500 degrees.
- Pour 2 T. 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 oil place the 1 1/2 c. oil, basil and garlic in a food processor.
- Pulse until smooth.
- 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.
