Roasted Peppers with Pine Nuts

Preheat your oven's broiler, positioning the rack about 6 inches away from the heat source. Cover a baking sheet with aluminum foil to make cleanup easier. Cut the peppers in half lengthwise, carefully removing the stems, seeds, and white membranes before placing them cut-side down on the prepared baking sheet. Place the peppers under the preheated broiler and let them cook until their skin is darkened and blistered, approximately 10 minutes. Transfer the blackened peppers to a bowl and seal it tightly with plastic wrap, allowing them to steam as they cool, around 20 minutes. Once cooled, carefully remove the skins and discard them.

Heat a small skillet over medium-low heat, stirring the pine nuts gently until they turn a light tan color and acquire a nutty aroma, about 1 to 2 minutes. Remove the skillet from heat and pour the toasted pine nuts into a small bowl, preventing them from overcooking.

Slice the roasted peppers into thin strips and arrange them artfully on a serving platter, alternating between red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, minced garlic, and chopped parsley, drizzle them with olive oil, and season to taste with salt and black pepper.