Roasted Peppers of All Colors

Name: Roasted Peppers of All Colors
Cuisine: French
Ingredients: 3 large green bell peppers; 3 large yellow bell peppers; 2 tablespoons pure or virgin olive oil; 2 tablespoons pure or virgin olive oil; 3 large orange bell peppers; 3 large red bell peppers; Salt; 2 cloves garlic, finely chopped; 2 tablespoons finely chopped fresh Italian parsley leaves

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Expensive but delicious with chicken sausage, pork, and veal, and just about any other meat.

Ingredients

3 large green bell peppers
3 large yellow bell peppers
3 large orange bell peppers

Europe
France
Starter
Vegan
Gluten-free

Method

Char the peppers on all sides over a gas flame using a long fork or under a broiler on a baking sheet, turning to blacken them on all sides. Place the peppers in a paper bag; remove one pepper at a time to stem and peel it. Cut each pepper into four strips and remove all their seeds.

Preheat the oven to 400°F