6 red bell peppers

1/2 C mild or medium Extra Virgin Olive Oil from The Tasteful Olive

3 T golden raisins

2 T pine nuts

1 tsp chopped Italian parsley

1/4 tsp minced garlic

Salt and pepper to taste



Preheat the broiler. Roast the peppers, turning frequently until skin is blackened on all sides. Remove from broiler and immediately put into large brown paper bag. Seal tightly and allow peppers to steam for about 20 minutes. When cool, remove peppers from the bag and remove the blackened skin, stems, and seeds. Cut peppers lengthwise into 1/4" strips. Let strips stand in colander for about 3 hours or until most of the moisture has drained from the cooked peppers. Combine peppers with the olive oil, raisins, nuts, parsley and garlic. Season to taste with salt and frehsly ground black pepper. Stir. Allow to marinate for at least 1 hour before serving at room temperature.

     recipe by Tim Hall (we call him KC's "Cajun King")