Preparation:
In large aluminum-foil-lined baking pan or on broiler rack, place red peppers. Broil, turning occasionally, 20 minutes or until peppers turn almost completely black. Immediately place in paper bag; close bag and let cool about 30 minutes. Under cold running water, peel off skin, then remove stems and seeds; slice into long thick strips. In large bowl, combine peppers with remaining ingredients. Cover and marinate in refrigerator, stirring occasionally, at least 4 hours. For best flavor, serve peppers at room temperature and, if desired, with olives, mozzarella cheese and tomatoes. Makes about 3 cups roasted peppers. *Substitution: Use 1 tablespoon dried basil leaves. Also terrific with Wish-Bone Robusto Italian or Lite Italian Dressing. |
