Ingredients
- 4 WHOLE YELLOW, RED OR ORANGE BELL PEPPERS
- 2 TABLESPOONS BALSAMIC VINEGAR
- 3 CLOVES OF GARLIC VERY FINELY SLIVERED
- SEA SALT AND PEPPER TO SEASON
- ITALIAN EXTRA VIRGIN OLIVE OIL
- 6 SLICES OF DAY OLD TUSCAN, SOURDOUGH SLICES OR 3 4-5 INCH ROUND KADAK/BRUN PAO (an irani style bread available in India)
- 3 TABLESPOONS CHOPPED CHIVES
Instructions
- USING TONGS FLAME THE BELL PEPPERS OVER AN OPEN FIRE OR ON A GRILL UNTIL CHARRED ON ALL SIDES. LET COOL COMPLETELY ON A TRAY OR IN A SMALL BROWN PAPER BAG WHICH WILL HELP THE SKINS COME OFF FASTER.
- PEEL THE BELL PEPPERS, CORE THEM AND REMOVE ALL SEEDS AND STALKS. SLICE THICKLY.
- COMBINE THE SLIVERED GARLIC, BALSAMIC VINEGAR AND 1/4 CUP OF OLIVE OIL IN A CONTAINER WITH THE RED BELL PEPPERS. ADD 1/2 TEASPOON OF SEA SALT. COVER AND MARINATE IN THE REFRIGERATOR 4 HOURS OR OVERNIGHT.
- REMOVE PEPPERS FROM THE FRIDGE, TOSS AND SEASON TO TASTE WITH SALT AND PEPPER.
- FLAME THE BREAD SLICES ON A GRILL OR OPEN FLAME UNTIL LIGHTLY SMOKY AND FRAGRANT.
- DIVIDE THE BELL PEPPER ANTIPASTO OVER THE BREAD SLICES. GARNISH WITH CHIVES AND DRIZZLE MORE OLIVE OIL IF DESIRED.
- SERVE IMMEDIATELY.
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