ROASTED BELL PEPPERS
Vegan Italiano by Donna Klein
An Italian cookbook wouldn't seem complete without including a recipe for roasted bell peppers, arguably the most popular antipasto of all. For a hotter variation, you can add some seeded and chopped pepperoncini to the seasonings.
Makes 6 Servings
Ingredients
• 4 large bell peppers (about 8 ounces each), preferably 2 red and 2 green, cored, seeded, and ribbed, each cut into sixths or eighths
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, finely chopped
• Salt, preferably the coarse variety, and freshly ground black pepper, to taste
Directions
Preheat the oven to broil. Position the oven rack 4 inches from heat source. Lightly oil a large baking sheet.
Place bell peppers, skin sides up, on the baking sheet; flatten peppers with your hand.
Broil until skins are partially charred and puffy, about 5 minutes.
Transfer to a paper bag and twist to seal. Alternatively, place in a self-sealing plastic bag and seal.
Let rest 15 to 20 minutes.
Remove bell peppers from bag; peel away and discard the skins. Slice lengthwise into 1/2-inch wide strips.
Transfer pepper strips to a large bowl and toss with the remaining ingredients.
Let stand 15 minutes at room temperature to allow the flavors to blend.
Toss again and serve at room temperature.
Alternatively, cover and refrigerate a minimum of 3 hours, or up to 2 days, and serve chilled or return to room temperature.
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