Recipes // Side Dishes // Roasted Red Peppers

Roasted Red Peppers

Try this tasty Italian side dish from Frank Pellegrino of Rao's restaurants.
  • 1/8 tsp minced garlic optional
  • 1/2 cup fine-quality olive oil
  • salt and pepper to taste
  • 6 red bell peppers
  • 3 tbs golden raisins
  • 2 tbs pine nuts
  • 1 tsp chopped Italian parsley
  1. Preheat broiler or grill to high
  2. Broil the peppers, turning frequently, until skin has blackened on all sides. Remove from broiler or grill and immediately put into a large brown-paper bag. Seal tightly. Allow peppers to steam in the sealed bag for about 20 minutes or until cool enough to handle.
  3. When peppers are cool, remove from bag. Remove the blackened skin, stems and seeds, and cut the peppers, lengthwise into 1/4-inch-thick strips.
  4. Let strips stand in a colander for at least 3 hours or until most of the moisture has drained off.
  5. Combine peppers with oil, raisins, nuts, parsley, and, if using, garlic. Season to taste with salt and pepper and stir. Allow to marinate for at least 1 hour before serving at room temperature.

Recipe courtesy of Frank Pellegrino of Rao's restaurants.

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