SIDE DISH Roasted Red Peppers with Basil Oil

Copyright, 2004, Ina Garten, All Rights Reserved

Recipe Summary
Difficulty: Easy
Prep Time: 13 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 servings

4 large red bell peppers, seeded and cut in 1/2 lengthwise
2 tablespoons olive oil, plus 1 1/2 cups
Kosher salt
Freshly ground black pepper
3 cups basil leaves, plus 8 basil leaves for garnish
1 clove garlic, chopped

Preheat the oven to 500 degrees F.

Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.

For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.

When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves

Episode#: IG1C10
Copyright © 2006 Television Food Network, G.P., All Rights Reserved