Braden Family Cookbook
MARINATED ROASTED BELL PEPPERS French
About 6 – 8 servings
6 red, yellow, or orange bell peppers (red is best color)
3 cloves chopped peeled garlic
2 TBSP red wine vinegar
1 cup good olive oil
Salt to taste
See cooking technique at: ROASTED RED PEPPERS
After cooking and peeling, cut into thick slices lengthwise. Place slices in a colander for 1 hour. Transfer to a deep dish, add vinegar and season to taste with salt. Cover with olive oil, garlic and toss. Olive oil should cover peppers. Cover dish and let marinate for 3 hours at room temperature before serving. Will keep in refrigerator for about 10 days.
Serve at room temperature.