From Jesse Cool

Lolly Font is a yoga teacher and one of the best cooks I know. She shops regularly at farmers’ markets, choosing only organic foods and creating simple, impressive dishes by cooking with the season’s best. When peppers are at their prime, she often prepares these roasted peppers for bruschetta or as a pasta sauce.

2 large organic red bell peppers
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
Salt
Freshly ground black pepper
1 loaf semolina or Italian bread
4 ounces fresh mozzarella cheese, sliced
¼ cup (1 ounce) grated Asiago or Parmesan cheese

Preheat the broiler.

Place the bell peppers on a broiler pan and broil, turning often, until the skin is charred black all over and is loosened. Place the peppers in a large pot with a lid. Cover and cool slightly.

Using your hands, peel the peppers over the pot, discarding the skin and reserving the juices. Tear the peppers in half and remove and discard the stems and seeds. Tear the peppers into big strips and add to the juices.

Add the oil, garlic, basil, parsley, and oregano to the pot. Season with salt and black pepper to taste. Toss and allow to marinate for at least 30 minutes.

Meanwhile, cut the bread in half lengthwise and place, cut side up, on the same broiler pan. Drizzle some of the pepper juices on the cut sides of the bread. Broil for 3 minutes, or until lightly browned.

Remove from the oven and cover the bread with the peppers, mozzarella, and grated cheese. Reduce the oven temperature to 400°F. Bake the bread for 15 minutes, or until the cheese is slightly melted. Slice each loaf half into 8 pieces.

Makes 8 servings

Kitchen Tip: This pepper mixture makes a delicious pasta sauce. Prepare as directed and stir into 8 ounces of cooked pasta such as penne, rotini, or shells. Be sure to top with a generous sprinkling of grated cheese or a dollop of soft goat cheese.
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: © Iulius Costache | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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