YUM! Love roasted peppers, any color, any time. I made these for an appetizer the other night, had guests for dinner. They're great on lightly buttered, crusty Italian bread. Peppers get milder, sweeter and caramelize when they roast, which makes them soooo delicious! Here is how I made them.
I used 3 large red bell peppers, 1 yellow bell pepper and one orange bell pepper. Colors are prettier, but if you don't have them just use red.
Preheat oven to 375 degrees. Rinse, core and seed the peppers, then cut them in 2 inch slices. Drizzle 1 tablespoon of extra virgin olive oil on a baking sheet, with your hand spread it to coat the sheet. Place the peppers skin side down, drizzle 2 tablespoons of olive oil over the pepper slices and sprinkle with salt and pepper. Roast in the oven for 25 minutes. Take out, turn each slice over and roast for another 15 minutes.
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