I do these without roasting, and they're quit tasty. --- Pam
MARINATED PEPPERS (Douglas - RFC 12/22/97)
3 sweet red peppers
1/2 cup olive oil
2/4 cup balsamic vinegar
2 cloves garlic, chopped
Roast peppers under broiler or in gas flame until they are charred all over. Cool slightly. Place
charred peppers in paper bag and seal. Let stand few minutes so steam will loosen skins. Peel
peppers and slice thinly.
Combine olive oil, vinegar, garlic, and peppers in a small bowl. Marinate at least 1 hour. You can
try substituting raw peppers. Thinly slice them and marinate 2 to 3 hours before using.
Drain peppers before serving. Excess marinade can be used for salad dressing.