Red bell peppers are the best and I love everything about them, its shape, colour and taste. Roasting them is fairly easy and really brings out the sweet taste of these peppers. They can be eaten on baguette slices, in sandwiches or topped off on salads and tarts.
-Red bell peppers
-Olive oil
-Garlic
-Parsley
-Place peppers on a baking sheet and roast in the oven at 220 degrees C for 30 minutes.
-After 15 minutes turn the peppers so that each side is evenly roasted. The skin of the peppers will turn black and bubbly.
-Once the peppers come out of the oven, immediately place in a bowl with a lid (I simply put a plate on top of the bowl). The peppers will sweat and make the skin of the pepper easier to peel off.
-Once the peppers are cool, carefully peel off the skin with your fingers or knife.
-Cut up the peppers into medium pieces and discard the seeds.
-Place peppers in a jar and completely cover in olive oil, adding garlic slices. Can be kept in the regrigerator for up to 2 weeks.
-Before serving, I like to add chopped parsley to the peppers.
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