ROASTED RED PEPPERS

 

Contributed by:       Giustina Laino

 

Ingredients: 

 

Red bell peppers

Olive oil

Salt to taste

Garlic to taste

Parsley (optional)

 

Directions:

 

Roast peppers on barbecue until cooked well and skin black.  Remove peppers from grill and place inside paper bags.  Let peppers remain in bag for about 30 minutes or longer.  Remove peppers and peel off skin.  Remove seeds and slice peppers into thin strips.  Place peppers into colander and drain well.  To serve, add olive oil, 2 or 3 cloves of garlic, and salt to taste.

 

To freeze, simply place sliced peppers in freezer bags and freeze.  When ready to serve, defrost peppers and then add oil, salt and garlic.