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Roasted Red Peppers
This recipe is kosher for Passover.
Roasted Red Peppers Eileen Goltz | Pareve
2 hours, 20 minutes 5 minutes
2 hours
15 minutes
2 to 4 servings

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.

  • 4 red peppers
  • 1 clove garlic
  • 3 Tablespoons olive oil
  • 1 Tablespoon white vinegar
  • Salt and pepper to taste

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

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