Recipe - Raos Roasted Peppers

6 Red bell peppers
One half cup Finequality olive oil
3 tablespoon Golden raisins
2 tablespoon Pine nuts
1 teaspoon Chopped italian parsley
1/8 teaspoon Minced garlic; optional
Salt and pepper; to taste

1. Preheat broiler.

2. Broil the peppers, turning frequently, until skin has blackened on all
sides. Remove from broiler and immediately put into a large brownpaper
bag. Seal tightly. Allow peppers to steam in the sealed bag for about 20
minutes or until cool enough to handle.

3. When peppers are cool, remove from bag. Remove the blackened skin, stems
and seeds, and cut the peppers, lengthwise into 1/4inchthick strips.

4. Let strips stand in a colander for at least 3 hours or until most of the
moisture has drained off.

5. Combine peppers with oil, raisins, nuts, parsley, and, if using, garlic.
Season to taste with salt and pepper and stir. Allow to marinate for at
least 1 hour before serving at room temperature.

Yields: 6 peppers

Air Date 4/28/98

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Recipe by: the new “Rao's Cookbook.”

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 28, 1998