Roasted sweet bell peppers are one of my favorite foods, and a reminder of summery Italian vacations!
Red & orange bell peppers contain nearly three times more vitamin C than an orange. With such a high concentration of vitamin C, bell peppers are little collagen-boosting marvels.
Bell peppers are so good they deserve to be served on their own, thoughtfully roasted and peeled and drizzled with extra virgin olive oil, thin slices of garlic and a few basil leaves.
Here is how to roast them:
2 red bell peppers
2 orange bell peppers
Extra virgin olive oil
Celtic sea salt
1 garlic clove, thinly sliced
Preheat broiler to high. Place the peppers below the broiler on a baking or aluminum sheet.
1- ROAST: Roast for 20-25 minutes, giving a quarter-turn every 5 minutes until the peppers are charred, soft and collapsing. The broiler will char them quite a bit and the skin will be very black and crispy -- don't worry, you're going to peel it off anyway. Remove from the oven.
2- LET THEM SWEAT: Once you've roasted your peppers, you will need to let them "sweat." This process will help you peel the tough skin from them more easily. I like to place the roasted peppers on a flat, smooth surface like a cutting board, then invert a large bowl over the top of them. The bowl traps the steam inside. Sweat for 5-10 minutes.
3- PEEL: This is kind of a messy process, but it's well worth the effort.
Place on a serving plate alternating color & toss with garlic and basil.