Roasted Peppers

For Shabbat and Sunday I was in Providence, RI, for a grandson’s bar mitzvah. My daughter, who invited mostly out of town guests, had me stay at my dear friend Irving Schild, photographer extraordinaire. I arrived mid morning on Friday and soon discovered that Irving not only excels in his chosen profession but he’s also a very good cook.

Among various side dishes he was preparing for Shabbat, as he was helping his wife, was one I always wanted to taste. Easy to make, superbly delicious, it was a dish of Roasted Peppers.

Ingredients

• 3 large red peppers
• 5 garlic cloves, crushed
• salt and pepper.
• olive oil

Directions

1. Place peppers on a cookie sheet. Put cookie sheet in broiler.
2. Broil until the skin has blackened and blistered.
3. Take out and let it coll until it can be easily handled.
4. Pull of the stem, and peel the peepers.
5. Cut into strips of desired size.
6. Place in a bowl over crushed garlic. Add salt and pepper to taste
7.  Add enough oil to lightly coat.
8. Serve at room temperature.

You’ll find these are delicately flavored, they can be enjoyed by themselves – as I did – or as a side dish.

Enjoy, gentle reader, enjoy!

CS