Roasted Red Peppers
- 5 red bell peppers
- 2 small garlic cloves, minced
- 4 tablespoons extra-virgin olive oil
- 3/4 teaspoon coarse sea salt or Kosher salt
- 1/4 teaspoon freshly ground black pepper
- fresh sprig of basil for garnish
Step 1: Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. You can also use a broiler instead of a grill.
Step 2: Lay bell peppers on their sides on lightly oiled grill rack or on broiler pan and roast, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes.
Step 3: Transfer to a ziplock bag or brown bag and let steam 10 minutes. Peel and seed peppers (reserving juices), then cut into 1/4-inch-thick strips.
Step 4: Stir together peppers (with their juices), garlic, oil, sea salt, and pepper and marinate 30 minutes at room temperature.