I consider myself a bad Italian, because up until this week I had never roasted a pepper. In fact, before this week I didn't even like roasted peppers. They seemed all sorts of slimy and slippery. I saw no reason to tackle that when I was perfectly content eating them raw.
Clearly, I was an idiot. Roasted peppers are fantastic. They are like a prayer. They are the wind beneath my wings. I want to sing corny love songs about them all day because they are just that good.
My first pepper roasting experience was with Giada. No surprise there, huh? This salad is sweet from the peppers, tangy from the kalamata olives, and perfectly finished with a bit of basil.
It's good stuff, folks.
Roasted Pepper Salad
4 bell peppers (any color)
1/4 cup olive oil
1/2 cup basil, chopped
1/3 cup kalamata olives, sliced
Cover a baking sheet with aluminum foil. Place the peppers on the baking sheet and broil in the oven for roughly 20 minutes, until the skin is brown and blistered. Turn over occasionally to get all sides broiled.
These are from before the broiling, obviously
Remove the peppers from the oven and seal them in a plastic bag. Let them come to room temperature, then peel and seed them. Slice them into strips.
In a bowl, combine the pepper strips, kalamata olives, basil, olive oil, and salt/pepper. Enjoy at room temperature.