Oils of Italy weekly Spring/Summer Recipes for Light and Healthy and Perfect with your garden vegs

This beautiful #fresh #roastedpepper dish can be grilled on a grill pan or bbq. It's #quick and #easy and a perfect for #gardengrowingvegetables which I will try to post weekly #summerveggierecipes you can use from the #garden or your favorite #healthyvegtables.

PREP TIME 1 HOUR

INGRIDIENTS

1) 4 Bell Peppers green, yellow, and red work well for a colorful dish

2) Fresh choped garlic if not a fan of garlic cut them in half to give it flavor

3) Our Principe Di Gerace Flavored Extra Virgin Olive Oil-Garlic, Oregano, Basil, Rosemary and Clabrian Chili Oil

4) Fresh Calabrian Oregano

Preparing

1) In the meantime prepare your BBQ or Grill Pan make sure to have a good exhaust hood or it will smoke your house, a charcoal or wood grill work best.

2) Wash the bell peppers, after the grill is hot place them on the grill and burn each side until they are cooked about 30 min. Don't be afraid the inside will look beautiful.

3) After they are cooked take a brown paper bag I like to use the brown school lunch bags, place them in and let them cool about 30 min. If using the small brown bags place one in each bag.

4) After they cool rip the bags open and remove the burnt skin, they should come right off. Remove all the seeds and make them into quarters and put them a side and repeat.

5) Put them in a bowl and add our #flavoredinfusedorganicextravirginoliveoil, garlic and some #freshoregano. Give it a good mix, layer them on a plate and put remaining oil using a spatula over the roasted peppers. Take out a loaf of #italianbread and enjoy. A Belletz!

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