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Roasted Red Peppers

Contributed by Eileen Goltz

4 red peppers
1 clove garlic
3 tablespoons olive oil
1 tablespoon white vinegar
Salt and pepper to taste

Instructions:

Quarter and clean pith from red peppers. Spray skin side with olive oil mist. Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. Put peppers in a paper bag until cool. Peel skins, (do not wash peppers) and put them in a bowl. Add smashed garlic clove, oil and vinegar and toss to coat. Add salt and pepper to taste. Cover and let marinate at room temperature for 2 hours.

>Notes: A sweet pepper dish that is great with any type of fresh bread. You’ll want to double the recipe because it’s going to disappear.