8 bell peppers, halved, cored and seeded, preferable a mix of red, yellow and green peppers
8 tablespoons olive oil
2 teaspoons chopped fresh garlic
1 teaspoon salt
? teaspoon black pepper
1 tablespoon balsamic vinegar
2 teaspoon chopped fresh Italian parsley
1 loaf Italian bread, sliced, toasted in the oven and rubbed with garlic


1. Preheat the oven to 500 degrees F. Brush the pepper halves with 4 tablespoons of the olive oil, place skin-side-up on a nonstick baking sheet and bake for 15-20 minutes, until the skin is blackened. Transfer the peppers to a large paper bag, seal and let cool. Peel off the blackened skin, slice the peppers into strips and set aside.
2. In a medium bowl, mix the remaining 4 tablespoons of the olive oil, the garlic, salt, pepper, vinegar and parsley. Stir in the peeled peppers and let marinate at room temperature for at least 2 hours.
3. Serve the peppers in a beautiful bowl placed on a serving tray, with the garlic toast arranged around it.
In addition to serving these tangy peppers on toasted bread, Nick Stellino also uses them to make a simple green salad: Toss four ounces of mixed baby salad greens with the marinating juices from the peppers; divide the greens among serving plates and top with some of the pepper strips and a sprinkle of freshly grated Parmigiano Reggiano cheese.
Roasted Bell Peppers in B
Categories :
Tags :