| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Instructions
- Halve, stem and seed 2 red and 2 yellow bell peppers. Broil, cut-side down, until blackened, 5 minutes. Place in a bowl, cover and cool; peel and cut into pieces. Saute sliced garlic in olive oil; drizzle the oil over the peppers. Top with basil, lemon juice, salt and pepper.
Nutrition Facts
| Calories | 98 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 149 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
| Protein | 1 grams |
| Sugar | 4 grams |
Reviews
Great option for peppers. I like to chiffonade the basil so it distributes more evenly.
I like the tip from Barbara S. to “squish them down flat”. Squish on the cutting board before you arrange then on the wire rack. You can also roast the garlic with the peppers, then macerate them into the olive oil.
I like the tip from Barbara S. to “squish them down flat”. Squish on the cutting board before you arrange then on the wire rack. You can also roast the garlic with the peppers, then macerate them into the olive oil.
This is such a nice, simple recipe. I have been roasting my peppers by this method for many years. I halve them, seed them, squish them down flat on a baking sheet so that they char evenly, and then I brush them with olive oil and broil close to the broiling element on high until the skins stop making popping sounds and char well. In the bowl covered with plastic, and the proceed as per this recipe. Has very nice flavor and can be served as a side dish with meats, poultry, fish, or just as a deliciously flavored pepper side. You might also try roasing poblanos or other chilies for various flavors, colors, and textures.