Roasted Peppers

12 red bell peppers

1 to 2 tablespoons fine-quality olive oil (Colavita Extra Virgin)

6 tablespoons golden raisins (white raisins)

4 tablespoons pine nuts

2 teaspoon chopped Italian parsley (Flat Leaf)

¼ teaspoon minced garlic, optional

Salt and pepper to taste

Preheat broiler. Broil the peppers, turning frequently, until skin has blackened on all sides. Remove from broiler and immediately put into a large brown-paper bag. Seal tightly. Allow peppers to steam in the sealed bag for about 20 minutes or until cool enough to handle.

When peppers are cool, remove from bag. Remove the blackened skin, stems and seeds, and cut the peppers, lengthwise into1-inch thick strips, and then crosswise in half. Let peppers stand in a colander for at lest 3 hours or until most of the moisture has drained off. Note: you can layer peppers between paper towels to do this.

Combine peppers with oil, raisins, nuts, parsley, and, if using, garlic. Season to taste with salt and pepper and stir. Allow to marinate for at least 1 hour before serving at room temperature.