Rao's roasted peppers

1 Servings

Ingredients

Quantity Ingredient
6 Red bell peppers
½ cup Fine-quality olive oil
3 tablespoons Golden raisins
2 tablespoons Pine nuts
1 teaspoon Chopped italian parsley
⅛ teaspoon Minced garlic; optional
Salt and pepper; to taste

Directions

1. Preheat broiler.

2. Broil the peppers, turning frequently, until skin has blackened on all sides. Remove from broiler and immediately put into a large brown-paper bag. Seal tightly. Allow peppers to steam in the sealed bag for about 20 minutes or until cool enough to handle.

3. When peppers are cool, remove from bag. Remove the blackened skin, stems and seeds, and cut the peppers, lengthwise into ¼-inch-thick strips.

4. Let strips stand in a colander for at least 3 hours or until most of the moisture has drained off.

5. Combine peppers with oil, raisins, nuts, parsley, and, if using, garlic.

Season to taste with salt and pepper and stir. Allow to marinate for at least 1 hour before serving at room temperature.

Yields: 6 peppers

Air Date 4/28/98

To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Recipe by: the new “Rao's Cookbook.” Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 28, 1998

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