Italian Roast Bell Peppers

Total Time
45mins
Prep 15 mins
Cook 30 mins

An Italian friend of mine made these every time he had a barbeque. They are were so good I had to start making them my self. No oil, no salt the juices from the pepper and tomato make the flavor. Great as a side or condiment for burgers or what ever you might have.

Directions

  1. Wrap the garlic in foil.
  2. Rinse the pepper and tomatoes.
  3. Put everything on the barbeque grill and slowly blacken the skin turning them every once in a while (the garlic just sits there).
  4. When the skins have blackened (the tomato skin may have brust thats okay) take them off the grill and put on a plate.
  5. Take the foil off the garlic, squeeze the garlic out of its skin and put into a medium bowl.
  6. Skin the tomato as best you can and add to bowl with garlic.
  7. Mash this with a fork or pestle, remove any skin you might find.
  8. Start peeling the peppers while still hot you can do this under cold running water, you can tear open the pepper to remove the seeds and stem.
  9. Then start tearing the pepper in thin strips from top to bottom, ( I once asked why we couldn't just juianne with a knife and was told it just tastes better when riped by hand, I've never tried with a knife to see though).
  10. The strips are added to the tomato garlic mixture.
  11. Stir well, cover and let the flavors meld for at least an hour before serving (I don't refrigerate for this).
  12. Leave this is the fridge over night and you are in heaven.

Reviews

(1)
Most Helpful

Lovely blend of flaovrs, easy to do and versatile to use with different dishes. I think you couldprobably roast(or broil) these in the oven if a BBQ was unavailable to get a similar flavor,although I am a BBQ fan. I did add black pepper. Went nicely with a pork roast. Thanks for sharing.

Mommy Diva August 13, 2007

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