>> Saturday, April 14, 2012
This dish is very colorful and flavorful.
1. Red, orange and yellow bell peppers - 6.
2. Garlic, chopped. - 2 cloves
3. Olive oil - 2 table spoons
4. Red wine vinegar - 2 table spoons.
5. Parsley to garnish
Preheat oven to 380 degrees.
Grill bell peppers for about 40 minutes, turning them from side to side.
Remove when they feel soft.
Let them cool for 5 minutes and place in plastic bag till they are cold enough to handle.
Placing peppers in plastic bag eases the next step of peeling the skin.
Peel the skin.
Remove the seeds.
Place peppers on the plate. Drizzle oil and vinegar. Sprinkle garlic and parsley.
Let peppers soak in the flavors in the fridge or on the table for an hour or more.