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Here's a unique recipe for perfectly roasted and peeled peppers or chilies. They are broiled or grilled on the barbecue to char them, then left in a paper bag to steam, which makes peeling them easier. Although you may think this is tedious the first time you try it, you'll find it actually takes little time, and the delicious results are well worth the effort. Keep the peppers covered with oil if you are preparing them in advance. They can he added to many recipes and are also excellent served alone, dressed with a light vinaigrette. If serving sweet peppers alone, place them in a serving dish and pour the dressing over them. Sprinkle with chopped fresh basil and decorate with small Niçoise olives. Serve at room temperature or slightly chilled. |
