Green and Red Pepper Tapas
Yield: 4 Servings
Categories: Spanish, Appetizers, Vegetables
2 lg Green bell peppers 2 lg Red bell peppers 1/4 c Olive oil 6 Garlic cloves, sliced Preheat oven to 400F. Roast the peppers on a baking sheet for 15 minutes. Turn them over & bake them for another 10 minutes. Remove from the oven & wrap them separately in a paper bag. Set aside to cool. When cool enough to handle, peel the skin off each pepper & remove the seeds. Slice into 1 cm strips. Heat the oil in a skillet over low heat. Add the garlic slices. When it is golden brown, add the pepper strips. Saute for 5 to 7 minutes, shaking the skillet occasionally. Serve warm or cold with sangria. VARIATION: Replace the red bell peppers with orange bell peppers. Mary Salloum, " A Taste of the Mediterranean: Vegetarian Style"