HOW TO ROAST BELL PEPPERS AND TOMATOES AND ONIONS ENJOY DAN:

HOW TO ROAST BELL PEPPERS IF YOU DON'T HAVE A GAS STOVE.


By CHEF DAN:



2 to 4 red, green, yellow bell peppers

2 tablespoons olive oil

2 garlic cloves, minced

1/2- cup fresh chopped basil, or tarragon, oregano, rosemary, marjoram,

2 teaspoons rice wine vinegar

S&P to taste



DIRECTIONS: ( Besides peppers you could roast tomatoes or onions)



1.Pre-heat oven 425 degrees.

2.Line a baking sheet with parchment paper or foil.

3.Place peppers on foil, sprinkle with olive oil and S&P.

4.Bake for 30-40 minutes.

5.Using tongs to turn peppers every 10 minutes.

6.Peppers are done when there skins are brown and puffed.

7.Place in a plastic bag and let set about 30 minutes.

8.DO NOT RINCE IN WATER.

9.Carefully remove the skins.

10.Holding the peppers over the bowl so no juices escapes.

11.Cut into halves or quarters, and remove the stems, seeds and membranes.

12.Cut into strips.

13.Blend together olive oil,minced garlic,fresh herbs,and rice wine vinegar.

14.Add to peppers and enjoy.

Can use in a salad with feta cheese, or with shrimp your choice.

ENJOY DAN: hallelujah