Roasted Sweet Peppers
October, 2002

Roasted peppers, whether red, yellow, or orange, are a wonderful accompaniment to any meal. Serve them on crostini, in salads or pastas, or as a side dish to chicken or fish. The following is a basic recipe, but you can embellish the dish by chopping the peppers and tossing them with garlic, basil, rosemary, and extra-virgin olive oil.\

6-8 yellow, orange, or red bell peppers
Extra-virgin olive oil
Salt and pepper

1. Slice the peppers in half and remove core and seeds. Rub both sides with olive oil and sprinkle with salt and pepper. Place peppers, open side down, on a baking sheet and broil on the top rack for 10-15 minutes, until the tops are blackened. Seal peppers in a paper or plastic bag and let sit for 15 minutes. When they are cool, peel off the skin and slice.

Calories 20,Fat 1,Perfat 49,Cholesterol 0,Carbo 2,Protein 0