ROASTED PEPPERS

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Roasted Peppers image

Make these roasted peppers, adapted from chef Tom Colicchio's 'wichcraft restaurant, to top his Chicken Breast with Roasted Peppers and Mozzarella Panini.Photo Credit: Bill Bettencourt

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 1 to 1 1/2 cups

Number Of Ingredients 6

2 red bell peppers
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
8 basil leaves
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Char peppers over an open flame (on the stove or a grill) until skin is blistered and charred. Transfer to a large bowl and cover tightly with plastic wrap; let peppers steam and cool slightly.
  • Once peppers are cool enough to touch, rub skin off using a clean paper towel. Remove stems and seeds. Slice peppers lengthwise into 1/4-inch-wide strips.
  • Place peppers in a large bowl along with garlic, rosemary, basil, and oil; season with salt and pepper.

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