ABOUT THE RECIPE:
This simple side dish works well as an antipasto appetizer or as part of a buffet. Roasting the peppers imbues them with an intoxicating sweet-and-smoky flavor that pairs well with many dishes.
Makes 4 to 6 servings
INGREDIENTS:
6 large red, orange, and/or yellow sweet bell, each cut into 4 or 5 pieces
1⁄2 cup chopped fresh basil, or 2½ tablespoons dried basil
½ to 1 tablespoon extra-virgin olive oil, plus more as needed
1⁄4 teaspoon salt
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
Put the peppers, basil, oil, and salt in a large bowl. Toss to sparingly coat the peppers with the oil, adding a bit more oil if needed. Spread the peppers in a single layer on the lined baking sheet, skin-side up. Bake for 20 to 25 minutes, or until soft to the touch and slightly browned along the edges.
Let cool for at least 10 minutes. Serve hot, at room temperature, or cover, refrigerate and serve chilled.
Ingredients
Directions
ABOUT THE RECIPE:
This simple side dish works well as an antipasto appetizer or as part of a buffet. Roasting the peppers imbues them with an intoxicating sweet-and-smoky flavor that pairs well with many dishes.
Makes 4 to 6 servings
INGREDIENTS:
6 large red, orange, and/or yellow sweet bell, each cut into 4 or 5 pieces
1⁄2 cup chopped fresh basil, or 2½ tablespoons dried basil
½ to 1 tablespoon extra-virgin olive oil, plus more as needed
1⁄4 teaspoon salt
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
Put the peppers, basil, oil, and salt in a large bowl. Toss to sparingly coat the peppers with the oil, adding a bit more oil if needed. Spread the peppers in a single layer on the lined baking sheet, skin-side up. Bake for 20 to 25 minutes, or until soft to the touch and slightly browned along the edges.
Let cool for at least 10 minutes. Serve hot, at room temperature, or cover, refrigerate and serve chilled.
