6 – 8 large red peppers, cored and seeded, and chopped into 1-inch chunks
3 cloves garlic, chopped
1/2 cup tightly packed fresh basil leaves
2 tablespoons extra-virgin olive oil
Heat oil and garlic cloves in pan on low to medium-low until bubbles start to form. Remove garlic from pan and discard. Preheat oven to 425 degrees. Place peppers and basil in a roasting pan. Drizzle olive oil on top, and toss to coat. Slide pan into the oven and roast for at least one hour, stirring every 20 minutes. (Stand back when opening the oven, there will be a lot of steam!) When peppers are meltingly soft and beginning to blacken on the corners, remove from heat and allow to mellow at room temperature for another hour. Toss with your favorite rice pasta or spoon over chicken. To freeze, simply spoon into pint-size freezer bags. Thaw in refrigerator overnight and reheat in microwave for a quick and fabulous meal.
Adapted from Top8free.com
OK, now I see you are making garlic infused oil. I have missed garlic so much. Being able to infuse oil has really helped to add some garlic flavor to my food. :-)
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