Basic Roasted Red Bell Peppers

Growing up in Texas, I never ate roasted peppers.  Stewed, fried, pickled but never roasted.  So when I met my future husband and visited his I-talian mother in Little Italy, she made roasted red bell peppers in olive oil and served them on the finest Italian bread.  She taught me how to make these.  Now, she didn't have a grill to roast hers but she used the oven and the broiler.  If I can, I always use the grill.  But you can use the same procedure just use a non stick baking sheet and broiler.  Or use the product I mentioned earlier by Rick Bayless to roast on the stove. They'll keep in the fridge for about three days.  Remove from fridge to allow to come to room temp before eating.  Or else you'll be eating congealed olive oil.  Serving size depends on how much you want to eat!

Ingredients:

6 large red bell peppers, room temp
1/4 cup EVOO
3-4 cloves garlic, minced
cracked red pepper, to taste
sea salt to taste
basil, if you want, minced


Heat your grill to high, gas or coals, whichever.  The purpose is to char the skin on the peppers.  As the grill is heating, cut the peppers in half from stem to bottom, or if you're particular, vertically.  Remove stem and all seeds and white membrane.  With the skin side facing you, sort of mash the pepper half flat with the palm of your hand.  With metal tongs holding a paper towel dipped in oil, season the grill grates with the oil (don't be a doofus and let the paper towel catch on fire).  Place the peppers skin side down on the grill.  Close lid and do not disturb for 5 minutes.  My grill has some hotter spots than others so I always have to move the peppers around to char them evenly.  This is what your pepper should look like with proper charring:    Have at ready a large plastic zip lock bag or a container that tightly seals.  As the peppers take on the charred look, as above, drop them into the plastic bag or container and seal.  When all of the peppers are in the bag or container, let them sit to steam so the skin is easily removed and so they don't burn your fingers as you're removing the skins, 10-20 minutes.  With a bowl at ready to receive the cleaned peppers, run some cold water in a light stream.  Put the pepper under the water and gently begin to pull off the charred skin.  It's OK to leave some on.  It gives the dish a great smokey flavor.  After you've removed the skin, tear each pepper into strips and put in bowl.  Add the olive oil, garlic, cracked red pepper and sea salt, stir.  If using basil, add right before serving to add a nice fresh herb flavor.  Here is what your finished dish will look like:   Use these to top toasted slices of bread and top with parmigiano reggiano or baked potatoes and they are an excellent side for any grilled chicken or beef dish.