Roasted red peppers with marinade sauce

0 likes 0 comments Recipe by Danielle Joy

5 large red bell peppers
1 paper bag
3 Tbsp extra virgin olive oil
4 cloves of garlic: thinly sliced
1 fresh basil leaves: chopped
1 1/2 tsp dried oregano
1 salt and pepper

1. 1. Place the peppers on your stove top, directly over the flames and roast them: turning them with a pitch fork, to get every side charred black and wilted: the longer it stays, the more easier the burned skin will come off:

2. 2.once The peppers are charred, enclose them in a paper bag, for 10 mins or more: wrap bag tight, so steam won't come out: in a medium bowl, mix together the olive oil, basil, ogreno, garlic: salt and pepper: set aside:

3. 3.take a bowl of water and put in front:

4. 4.peel the burned skin, with spoon: and dip hands with water to clean: once peeled off skin, some black stuff can still be on the peppers:

5. and take out seeds: cut them in thin strips: toss slices in mixture:

6. 6.put peppers and mixture on a white rectangle serving plate.

appetizers December 16, 2016 16:48

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Danielle Joy
“I’m 22, I’m passionate about cooking; I continue what I love to do, and my biggest reward and joy is that I help people get over their fear of the kitchen, and become passionate about it. ”
27 years old
United States