Roasted Bell Peppers
Instructions:
Grilled or roasted vegetables are served as savory snacks or appetizers.
4 large bell peppers
- Dressing
- 1â„2 cup olive oil
- 2–3 TBS wine vinegar
- salt and pepper to taste
- 3 garlic cloves, minced
- Wash and dry peppers.
- Grill under or on a hot flame, turning often so that they scorch on all sides.
- Remove from heat and dip into cold water. Peel off papery skin. Slit open, remove stem and all seeds, and slice into thin, long strips.
- Mix dressing ingredients, and pour over peppers. Serve as a salad. Any leftovers will keep in a closed jar in the refrigerator for about a week.