Roasted and Marinated Sweet Red Peppers

Serves 6-8

8 ea. Sweet Red Peppers
Olive Oil
1/3 cup EVOO
¼ cup Toasted Pinenuts
½ cup Golden Raisins
¼ tsp. Crushed Red Pepper
¼ tsp. Garlic, minced
¼ cup Italian Parsley, coarsely chopped
Kosher Salt


  1. Lightly rub peppers with olive oil.
  2. Over and open flame or charcoal fire roast peppers quickly until skins are blackened.
  3. Place peppers into a bowl and seal tightly with plastic wrap. Allow to sit for twenty minutes.
  4. Peel and seed peppers. Cut into 1/2 “ wide strips, place peppers into a colander and allow to drain for ½ an hour.
  5. In a bowl add peppers and the rest of the ingredients. Toss well, season to taste and serve room temperature or slightly chilled.