Recipe - Roasted Summer Vegetable Terrine

8 Sweet bell peppers; (all one
color or
; mix with green,
; red, yellow or
; orange)
3 tablespoon Olive oil
1 Clove garlic; crushed and
minced
; fine
2 tablespoon Fresh basil or 1 tablespoon
dried
2 Sprigs fresh parsley; (for
garnish)

Preheat broiler. Wash peppers and cut in half. Remove seeds and membrane
from peppers. Place on a cookie sheet flat side down and place under
broiler. Broil till skins on peppers char till black. This imparts a
roasted flavor to the peppers you can't get any other way. Remove from oven
and use tongs to pick up peppers and place in a paper bag to col. When cool
enough to handle, simply peel back the charred skin (comes off easily) to
uncover the velvety soft velourlike pepper underneath. Place peppers in a
mixing bowl or ziplock poly bag. Add olive oil, crushed garlic and basil.
Gently toss till coated. Peppers can be served now or better yet,
refrigerated overnight to marinate. Cut peppers in strips or halved pieces
if you wish for more uniform pieces. Serve cold or reheat and lay out on a
serving platter in colorful designs, mixing or matching the beautiful
colors. Garnish plate with parsley. Aromatic and delicious! This recipe
makes 32 to 40 pepper pieces for a platter.

Enjoy!

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