Reviewed: Oct. 12, 2011

I've been looking for a recipe like this for a some years. The very Italian parents of one of my friends use to make this from the peppers in their garden. Each time I was served these my mouth salivated. I did add too much basil (no fault of the recipe), didn't think you could do that, but next time I will use less. Thxxxxxxx a million times for this most memorable recipe and for bringing such nice memories back into my life.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FANTASKMANJAR

Cooking Level: Expert

Reviewed: Jul. 6, 2011

Very good. I used three red peppers as I needed to use them up. I might add more marinade next time, as I served with baugette slices and 'ran out' of marinade to sop up with the bread. I mopped the bread in the marinade, then put a red pepper slice, thin slices of fresh basil, and parmesan on each bread slice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Thisni Caza

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Jun. 11, 2011

Very good and easy to make. Would be good with multipe types of vegetables.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Diane

Reviewed: May 29, 2011

I liked it, but thought it was a bit tangy and there was way too much oil (even with me only putting in half the amount listed).

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Amber D

Cooking Level: Intermediate

Living In: Menomonee Falls, Wisconsin, USA

Reviewed: May 16, 2011

EXCELLENT!! If you like roasted peppers, you will love this! I used a red, yellow and orange pepper, no green. I cut the oil down to 3 T. and increased the basil and parsley. The only change I would make next time is to cut the oil further, probably down to 2 tablespoons. I used these peppers in two different ways. Hubs grilled some spicy German sausages, which I plated over a bed of sautéed spinach and topped them with the marinated peppers. To use the leftover peppers I made them into bruschetta. I put a little olive oil on both sides of some baguette slices and toasted them under the broiler, again on both sides. I drained the room temperature peppers well, and tossed them with a shredded provolone/mozzarella blend. I topped the baguette slices with the pepper/cheese mixture and put a little extra cheese on top. Broiled for just a few minutes (watch them closely). YUM!! I’ll be making this one again and soon! Thank you, Angela!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Mar. 4, 2011

What is so excellent about this recipe is it can be used in a lot of different ways. On salads, pasta, bread and just by itself. I did not change the recipe at all.... Loved it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

rv8erdonna

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Granbury, Texas, USA

Reviewed: Oct. 7, 2010

Excellent!! I loved them . I used extra garlic and they were amazing. I brought some to work and everyone else devoured them. definetely a keeper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

amzaa

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Babylon, New York, USA

Reviewed: Sep. 11, 2010

These are really yummy! I had to use dried herbs, but otherwise I made as written. I just had them as a side by themselves, but they'd go great on sandwiches or in a pasta dish, too.

Was this review helpful? [ YES ]
1 user found this review helpful