2 red peppers
2 yellow peppers
2 orange peppers
2 garlic cloves, halved
1/2 cup extra-virgin olive oil
salt
12 basil leaves
Recipe Directions
Preheat the broiler. Cut the peppers in half lengthwise and scoop out the seeds. Cut off the membranes and pull off the stem. Place the peppers, cut side down, on a baking sheet that has been lined with aluminum foil. Broil the peppers for 15 to 20 minutes, or until the skin is blistered and black, turning the baking sheet as needed to cook the peppers evenly. Remove from the oven. Wrap the aluminum foil around the peppers and set aside for 20 to 30 minutes; the peppers will steam in the foil and the skin will be easier to slip off. Open the foil packet, slip the skin off the peppers, and cut the peppers into long, thin strips. (Save any of the roasted pepper juices to add to warm sauces for grilled fish or shellfish.) Toss the roasted pepper strips with the garlic, olive oil, salt, and basil in a bowl. Set aside to marinate for 2 hours to 3 days in the refrigerator and serve them at room temperature, passing the bowl at the table as guests enjoy the monkfish. Leftovers can be spooned atop toasted bread or tossed with slices of fresh mozzarella for a summery appetizer.
Serves 6
