Roasted Sweet Peppers
- 6 Mixed Red, Green and Yellow Peppers
- 1/4 Cup Extra Virgin Olive Oil
- Salt & Pepper
- 3 Cloves Garlic, Minced
- 1/4 Cup Fresh Chopped Parsley
Wash and dry the peppers, cut off the tops, and cut in half, removing seeds and membranes. Place on a baking sheet and put under the broiler until the skin is blackened and blistered. Place them in a plastic bag and let sit for 10 minutes. Remove the skin (it should slip right off at this point), and cut into the size of strips you desire. Place in a bowl with the minced garlic, parsley, a little salt and pepper and enough oil to lightly coat. Serve at room temperature.