Antipasto Appetizer

"In one of the last segments, I cut up some beautiful tri-colored peppers. I have red, I have gold, I have green, really pretty, really sweet and delicious. I'm going to roast them for an antipasto platter that I'm going to be making later. So it's great to already precut all your vegetables, and to it add about a cup or so of extra virgin olive oil, which is one of my favorites. To that I'm going to add some coarse black pepper and some coarse sea salt. Plenty of it as you can see. To that I'm going to add a generous portion of chopped, minced garlic. Then to that I'm going to add just a little bit of this beautiful basil that I chiffonaded just to give it a little added freshness and pop. A lot of times when I make dishes, I make stuff up on the fly with whatever leftover ingredients that I just used so that it doesn't go to waste. Or you can just make one great big soup, because that's fun too. Now as you can see, all of the peppers are nice and moistened with the olive oil and the beautiful salt and pepper seasonings. I'm going to add them over here on my waiting baking pan. I have an oven that I have at three-fifty which is a great general degree. A great temperature for most of the baking and cooking that I do. And I'm just going to, in a flat layer, smooth out all these beautiful peppers and isn't it gorgeous? It's going to be a really beautiful dish. Now I'm going to roast them in an oven for about twelve minutes or so or until I start smelling them. Then I'm going to check them. In they go. Oh look. Look what I found in here. Our seasoned nuts. When I turn on the oven, I like to cook a lot of stuff at the same time. Seasoned, spiced nuts. Perfectly done. Delicious."