Roasted Bell Pepper Antipasti -- Nathan's Cookbook

Roasted Bell Pepper Antipasti

2 red Bell peppers
2 yellow Bell peppers
2 orange Bell peppers
1 tablespoon olive oil
3 garlic cloves, chopped
1 onion, sliced in rings
2 teaspoons fresh thyme
Salt & black pepper

Roasted Bell Peppers Halve and seed the bell peppers. Place them cut-side down on a cookie sheet and cook under a preheated broiler for about 15 minutes or until blistered with dark spots.

Put the bell peppers into a polythene bag for 10 minutes to sweat, which will make the skin easier to peel.

Peel the skins from the bell peppers and slice the flesh into strips.

Heat the oil in a large skillet and fry the garlic and onion, stirring occasionally, for 3-4 minutes or until softened.

Add the bell peppers to the skillet and cook for 5 minutes. Stir in the fresh thyme and season to taste with salt and pepper.

Transfer to serving bowls and serve warm or chilled.