Roasted Red Peppers with Basil Oil

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Turned out great. Does anyone know if I can make and put in sealed jar in fridge for a week or two? I would like to make a double batch once and be able to add to sandwiches during the week.

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I thought you should blanch the basil for about 10 seconds and then put in ice bath before blending. I know with most veggies blanching can really intensify both the color and flavor

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F*A*N*T*A*S*T*I*C!! Simple recipe, put it on a platter with marinated artichoke hearts & mushrooms, wrapped Salami & provolone, wrapped proscutto & cantelope you have a 5 star appetizer platter to serve at your own event or to take to a party, the guests will be impressed!

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This method of roasting peppers worked extremely well. My first time peeling peppers and it was easy. The next time I will use grape seed oil because at 500 degrees the olive oil smoked and triggered my fire alarm!

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I've been making roasted peppers for many years. Never before did they turn out so easy to peel and have a just-right firmness.

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Roasted small red, yellow, and orange peppers in the toaster oven and didn't have to peal them. Amazing how the oil picks up the basil.

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Thank you Ina for this wonderful recipe. I used the basil oil on tomato and mozzarella slices and it turned a very simple dish into a very special appetizer. My friends & family loved it!

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I love making antipasto platters--easy entertaining, colorful, full of flavors. My antipasto platter/board is never complete without a little bowl of these peppers. Everyone loves them....and any leftovers are great on sandwiches. I combine Ina's antipasto platter (can never find in recipe search in Foodnetwork's search which is horrible with some of Rachel's ideas, and just saw Tyler's which I will add to the mix.

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These peppers also make a fantastic sandwich. Use a good artisan bread. Totally great meatless meal !

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This takes a minute to prep and the peppers get so sweet it's unreal. I threw in some red onions too and they had the same effect as the peppers.