Real African Dishes: [MC-AllEthnic-Recipes] Grilled Bell Peppers in Garlic Olive Oil

* Exported from MasterCook *

Grilled Bell Peppers in Garlic Olive Oil

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 red bell peppers
3 green bell peppers
2 yellow bell peppers
3/4 cup virgin olive oil
1 tablespoon Roasted Garlic and Pepper Paste
1/2 teaspoon freshly ground black pepper

Wash and dry the peppers. Cut them lengthwise into thirds, then seed them
and discard the stems. Each pepper should yield 3 quite flat pieces.

Position an oven rack about 5 inches from the heat source, line the rack
with aluminum foil, and lay the pepper pieces, skin side up, on the foil.
Broil the peppers for about 20 minutes, until their skins are black and
blistered.

Place the peppers in a bowl and cover with plastic wrap. Leave for about
15 minutes, then peel off the blackened skin.

In a bowl, whisk the oil with the Roasted Garlic and Pepper Paste. Place
alternating of green, red, and yellow pepper pieces in a 3-cup jar,
pouring a little sauce between each layer. Make sure to press down on the
peppers so that no air pocket form. Top with the remaining sauce, adding a
little more olive oil if needed to cover the pepper completely. Seal and
store in the refrigerator.

This will keep for 2 to 3 weeks in the refrigerator.

Makes 3 cups

AuthorNote: Although bell peppers are New World vegetables and became part
of the Mediterranean food basket only at the end of the 16th century, it
is hard to imagine how we did without them. Today they are added to
sauces, fried, and stuffed with rice, vegetables, or [Favorites]. They are
also grilled and eaten simply with bread and cheese, or as an
accompaniment to [Favorites]. Grilled Pepper Stuffed with Hot Pepper and
Feta Spread makes a very interesting appetizer.

Roasted Garlic and Pepper Paste
10 whole heads of garlic
1/2 cup olive oil, approximate
sea salt
1 1/2 teaspoons Aleppo crushed red pepper, or red pepper flakes

Preheat the oven to 350F.
Cut about 3/4-inch off the top of each garlic head and pour about a
teaspoon of olive oil over the exposed flesh. Season with a little sea
salt, then wrap 2 or 3 heads together in aluminum foil. Bake in the oven
for 1 to 1 1/2 hours or until very soft.
Let cool a little, then open the foil and squeeze the garlic cloves from
their husks into a small bowl. Add the red pepper, stir well to mix, and
transfer to a jar, pressing well so that no air pockets are formed. Top
with olive oil and seal with the lid. This will keep for 2 to 3 months in
the refrigerator.
Makes 1 1/2 cups

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 146 Calories; 14g Fat (83.1%
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0