Prep Time:
45 minutes
Cook Time:
30 minutes
Serving Size:
Ingredients
2 red bell peppers
2 green bell peppers
2 yellow peppers
3 garlic cloves, chopped
2 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp fresh basil, chopped (1/4 tsp dry)
1 tsp fresh parsley, chopped (1/4 tsp dry)
salt to taste
pepper to taste
1 loaf Italian bread, sliced
Extra virgin olive oil to drizzle
Ingredients
4 red bell peppers
4 green bell peppers
4 yellow peppers
6 garlic cloves, chopped
4 Tbsp balsamic vinegar
1 cup(s) extra virgin olive oil
2 tsp chopped fresh basil (1/2 tsp dry)
2 tsp chopped fresh parsley (1/2 tsp dry)
salt to taste
pepper to taste
2 loaves Italian bread, sliced
Extra virgin olive oil to drizzle
Ingredients
6 red bell peppers
6 green bell peppers
6 yellow peppers
9 garlic cloves, chopped
6 Tbsp balsamic vinegar
1 1/2 cup(s) extra virgin olive oil
3 tsp chopped fresh basil (3/4 tsp dry)
3 tsp chopped fresh parsley (3/4 tsp dry)
salt to taste
pepper to taste
3 loaves Italian bread, sliced
Extra virgin olive oil to drizzle
Procedures
- WASH and dry peppers.
- ROAST whole peppers in oven at 450ºF for 10-15 minutes or until skin blisters and blackens. Immediately transfer peppers to a holding pan, seal with plastic wrap and cool.
- REMOVE skins and seeds from cooled peppers. Slice peppers into strips. Season peppers with extra virgin olive oil, vinegar, basil, parsley, garlic, salt and pepper.
- DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
- TRANSFER peppers to serving plates. Serve with grilled bread.