Place peppers on baking sheet; bake at 450 F. for 25 minutes or until skin blisters and chars. Place peppers in paper bag, or in a bowl and cover with plastic wrap. Close bag; cool until cool enough to handle. Remove thin skin from peppers. Discard skin, seeds and stems. Cut peppers into 1 inch wide strips.
In medium bowl, stir together remaining ingredients. Add peppers; toss to coat. Cover; refrigerate until serving time, at least 4 hours. Remove garlic before serving. Yields 1 1/2 cups. Serves 4.
ANCHOVIES AND PEPPERS: Prepare as above, but add 1 can (2 ounces) anchovy fillets, drained, to oil mixture along with peppers.
Great American Cookbook
Author's Comments
Green and red peppers appear as an ingredient in many recipes, but they also make a fine dish on their own. These roast peppers, with their Italian style marinade, can be included in salads and sandwiches or served just as they are.
Instructions
Place peppers on baking sheet; bake at 450 F. for 25 minutes or until skin blisters and chars. Place peppers in paper bag, or in a bowl and cover with plastic wrap. Close bag; cool until cool enough to handle. Remove thin skin from peppers. Discard skin, seeds and stems. Cut peppers into 1 inch wide strips.
In medium bowl, stir together remaining ingredients. Add peppers; toss to coat. Cover; refrigerate until serving time, at least 4 hours. Remove garlic before serving. Yields 1 1/2 cups. Serves 4.
ANCHOVIES AND PEPPERS: Prepare as above, but add 1 can (2 ounces) anchovy fillets, drained, to oil mixture along with peppers.
Great American Cookbook
Author's Comments
Green and red peppers appear as an ingredient in many recipes, but they also make a fine dish on their own. These roast peppers, with their Italian style marinade, can be included in salads and sandwiches or served just as they are.
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