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Roasted Red and Yellow Peppers
SUBMITTED BY: Unknown


DIRECTIONS
Set up a hot grill.

Brush the peppers with olive oil.

Roast peppers on all sides, turning often until they are evenly blackened and blistered. Remove from grill: let cool for only a minute or two and while they are sill hot, put them in a zip-lock freezer bag, close it tight, and let them rest in the bag for 30 minutes.

Pull them out and peel the plastic-like skin off completely.

Lastly, core and seed the peppers and cut them into large strips and place in a bow.

Drizzle them with a high-end extra virgin olive oil.

1.Add to salads
2.Condiments for sandwiches
3.Side dish for grilled steak or lamb