ROASTED PEPPERS WITH GARLIC
- 5 MEDIUM, RIPE SWEET PEPPERS - WHOLE
- 3 GARLIC CLOVES - MINCED
- 2 TBS. OLIVE OIL
- SALT TO TASTE
PLACE PEPPERS INTO A ROASTING PAN ABOUT 4 INCHES UNDER THE BROILER AT 450 DEGREES AND WATCH CAREFULLY. TURN PEPPERS UNTIL EACH SIDE BLACKENS AND THE SKINS BEGIN TO PEEL AWAY FROM THE MEAT. REMOVE PEPPERS FROM BROILER AND PLACE IN A MEDIUM SIZE BOWL. COVER WITH FOIL AND SET ASIDE UNTIL COOL. THEN DISCARD SEEDS, CORE, AND SKINS. NEXT TEAR PEPPERS INTO STRIPS AND ADD ALL JUICE FROM THE ROASTING PAN. ADD GARLIC, OLIVE OIL, AND SALT. ALLOW TO SIT FOR 10 MINUTES. SERVE ON TOASTED BREAD, AS AN ADDITION TO A HOAGIE, OR AS A PART OF YOUR FAVORITE ANTIPASTO PLATTER.
NOTE: A COMBINATION OF RED, YELLOW, AND ORANGE, PEPPERS CAN BE USED FOR EXTRA COLOR, FLAVOR AND NUTRIENTS. ALSO, YOU MAY TRY A FEW HOT PEPPERS IN THE MIX!
MAKES APPROX. 4 SERVINGS.