Roasted Red Bell Peppers With Sherry Vinegar

1. 1

   Heat the oven to 400 F degrees.

2. 2

   Brush the peppers with a thin film of the olive oil and place them in a roasting pan.

3. 3

   Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.

4. 4

   Peel, seed and tear them into strips. Set aside.

5. 5

   Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.

6. 6

   Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.

7. 7

   Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.

* Per serving · 4 servings · Values may vary.