and Red Pepper Tapas|
Green and Red Pepper Tapas
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"
Posted to MM-Recipes Digest V3 #237
Date: Sat, 31 Aug 1996 08:50:32 -0500
From: firstname.lastname@example.org (S.Pickell)