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04.20.2006

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Quick Fix | Roasted Red Pepper 
Roasted red pepper is an entirely different substance in flavor and texture from sauteed pepper. Roasting leaves the vegetable slightly smoky and very sweet in flavor, and slippery in texture. They can then be served marinated as an appetizer, or used in more involved recipes.

ingredients
3 red or yellow bell peppers
olive oil
time 25 min + cooling time
serves 4 as appetizer

1. Pre-heat oven to 500F. Rinse + dry 3 bell peppers, then rub with olive oil. Place peppers on a baking sheet lined with tin foil.
2. Roast for 25 minutes, turning mid-way. When the peppers begin to blister + blacken, remove them from the oven. Place in a small container + cover.
3. When the peppers are cool enough to handle, peel off the skin. Cut open, de-rib and de-seed. Slice into strips.

To serve as an appetizer: Marinate in 2 tbsp olive oil, 1 tbsp lemon juice and 2 large cloves garlic, sliced thinly. Add salt and pepper to taste. Serve cold.

o

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