prep 0:15 total 0:35
Roast the red peppers directly over flame of gas range or BBQ grill until charred black, then put them in a plastic bag to steam. Next, sauté thinly sliced onions over medium heat in olive oil until well browned. Remove the onions and reserve.
If you make this for dinner make plenty so there will be left overs for lunch the following day. As an entrée I like it served on a plate accompanied by a slice of crusty Italian bread and a green salad. The left overs can be made into sandwiches for lunch the following day.
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