ROASTED RED PEPPERS

Red peppers are the Star of summer.
They are tasty and full of vitamine C, A and antioxidants.
I love to prepare them roasted and serve them as a side dish
in a summer light lunch made of fresh mozzarella or breasaola.

I usually buy 3 big red peppers, rinse them, put thenm on a tray
lined with aluminium foil and I roast them under the oven grill.
Every time one side starts burning (you can smell it!) I turn the pepper a bit so each
piece of them can roast. The secret to a nice pealing is to get the
peal half burnt and wrinkly.



When the whole pepper is well roasted I take the tray out of the oven
and cover it with a cloth, letting the pepper cool down.
Only then I remove the burnt skin.
I also remove all the seeds and slice them in thin stripes.
I put them in a glass jar or container, season them with salt and origanum, add
a clove of garlic and couple of TBS of extra virgin olive oil.
I cover the jar with a lid and refrigerate them.
You can keep them for couple of days in the fridge.