Serves: 5
Total Calories: 50
Yield: 1 1/2 Cups

4-6 bell peppers
2 tablespoons olive oil
3 cloves garlic pressed
1/2 teaspoon dried basil
1/2 teaspoon sea salt

1. Place the bell peppers on a cookie sheet under a preheated broiler about 5 minutes, or until charred on top. Turn over and broil another 3–5 minutes, or until the other side is charred.

2. Remove the peppers and immediately place in a bowl. Cover the bowl with a plate and let the peppers steam for 20 minutes, or until their skins have loosened.

3. When the peppers are cool enough to handle, carefully peel the charred skin. It should come off easily. Cut the peppers in half, remove their seeds, and cut the halves into strips. Place in a medium-size bowl and set aside.

4. Combine the oil, garlic, basil, and salt in a cup or small bowl and pour over the peppers. Use as a salad or sandwich ingredient, or as a colorful garnish.

Nutritional Facts:

Serves: 5
Total Calories: 50
Calories from Fat: 48

More Recipes from the For the Love of Garlic Cookbook:
Roasted Bell Peppers with Olive Oil and Garlic
Quinoa Tabouli
Garlicky Guacamole
Garlic Croutons
Tunisian Eggplant Salad