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RECIPE : ROASTED PEPPERS

William Parker
ccSCOOP News

( Printer Friendly Version )

What You'll Need:

Platter
Brown Paper Bag

Peppers
Basil Leaves
Fresh Mozzarella
Extra-virgin olive oil
Sea Salt

Wash and dry peppers. Roast on grill until the skin is blackened. Place peppers on the platter. Put the platter with peppers in the brown paper bag for 10 to 15 minutes to facilitate peeling.

Strip peppers of blackened skin and remove seeds, taking care to reserve the liquid.

Serve half a pepper with basil leaves, fresh mozzarella, a sprinkling of sea salt, spooned reserved pepper juice over and drizzle with extra-virgin olive oil, or julienne to use in pesto.

 

 

 
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