Roast Peppers alla Genovese

21 Nov

On this beautiful sunny day, warm enough for me to go out on the deck in short sleeves, I roasted some peppers on our Weber grill. It’s my side dish contribution to my sister’s non-traditional Thanksgiving meal, featuring lasagna instead of turkey.

The roasting begins. The idea is to char the skin on all sides.

Roasting almost done as the peppers begin to collapse upon themselves.

Charred skin and innards removed, I sliced up the peppers and added olive oil, balsamic vinegar, garlic, salt and pepper. They will marinate overnight. I must tell you, the aroma in my kitchen is unbelievably irresistible.

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