Roasted Red Peppers With Vinaigrette, Basil, & Olives


  • 6– 10 Whole Kalamata Olives, or to taste
  • 6– 10 Large Fresh Basil Leaves, or to taste
  • 2 Tbsp Red Wine Vinegar
  • Coarse Kosher Salt
  • 1 Shallot
  • 6 Tbsp Extra-virgin Olive Oil, plus some for rubbing on the peppers
  • 4 or 5 Large Red Bell Peppers

1. Preheat oven to 375°. Rub the bell pepper skins with olive oil and place them, cut side down, on a baking sheet. Bake for 30 to 40 minutes until peppers are tender and the skins are blistered and quite charred.2. Remove peppers from the oven and, while still hot, transfer to a paper bag. Seal ...

View full recipe at SpringPad


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