Roasted Bell Peppers
	2 red or yellow bell peppers
	2 to 3 tbs extra-virgin olive oil
	1 to 2 lemons
	Salt, pepper to taste
	Fresh basil or parsley, optional
	Preheat the broiler, putting oven rack about six inches 
	from the heat source.
	Cut the top and bottom from each pepper, saving them for another 
	purpose. Cut the pepper in half and de-seed it, removing the white pith.
	Line a cookie sheet with aluminum foil and put each pepper half flat on 
	it, skin side up.
	Put under the broiler for eight to 10 minutes, until the skin blackens. 
	Remove from oven and wrap peppers in plastic wrap or a paper bag to steam. 
	After they've cooled a bit, remove the skin, which should peel right off.
	Cut into strips and drizzle with olive oil, fresh-squeezed lemon juice, 
	salt and pepper to taste.
	Sprinkle with basil or parsley. Serve at room temperature or chill.

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