Monday, January 14, 2013

Roasted Red Peppers with Garlic

These roasted peppers are better than any I've had.  They're super flavorful and mouthwatering good!

Roasted Red Peppers with Garlic

6 Large Red Bell Peppers
1/4 Cup Olive Oil

6 Large Garlic Cloves, Thinly Sliced Crosswise
1/4 Cup Sherry Wine Vinegar
2 Tablespoons Extra-Virgin Olive Oil

Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, rotating every 10 minutes, about 30 minutes.

Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. 

Peel and seed peppers over bowl. Cut each pepper lengthwise into 6 strips. 

Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. 

Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. 

Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes.

Keep at room temperature if serving within a few hours.  Otherwise transfer to a container and store in the refrigerator until ready to use.

Use in a salad, on a sandwich or alone as a side dish.

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