Marinated Roast Peppers

1. 1

   Place peppers on baking sheet; bake at 450 F. for 25 minutes or until skin blisters and chars.

2. 2

   Place peppers in paper bag, or in a bowl and cover with plastic wrap.

3. 3

   Close bag; cool until cool enough to handle.

4. 4

   Remove thin skin from peppers.

5. 5

   Discard skin, seeds and stems.

6. 6

   Cut peppers into 1 inch wide strips.

7. 7

   In medium bowl, stir together remaining ingredients.

8. 8

   Add peppers; toss to coat.

9. 9

   Cover; refrigerate until serving time, at least 4 hours.

10. 10

    Remove garlic before serving.

11. 11

    Yields 1 1/2 cups.

12. 12

    ANCHOVIES AND PEPPERS: Prepare as above, but add 1 can (2 ounces) anchovy fillets, drained, to oil mixture along with peppers.

13. 13

    Great American Cookbook

* Per serving · 4 servings · Values may vary.

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