Roasted Red Peppers with Onion and
These luscious peppers are a rustic and colorful starter or side dish in our household. My husband, Ralph is a pro with his meticulous preparation.
8 Red Bell Peppers
6 cloves of garlic, thinly sliced
1 red onion, thinly sliced
Sea Salt and black pepper
Italian sweet basil, cut fine
Extra Virgin Olive Oil for sautéing
Either over the flame of a gas stove or in the broiler, roast peppers until the skins are blackened all over. Remove and place in bowl covered with kitchen towel until cool. Peel off blackened skin, discard seeds, and cut into strips. Return peppers to grill or frying pan and sauté in olive oil with onion, garlic. Season to taste with salt and pepper. Sprinkle with basil.
Serving suggestions: with grilled country bread, in sandwiches, in salads with shaved Romano cheese, as an accompaniment to grilled chicken