| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Spanish | Appetizers, Spanish, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Green bell peppers | |
| 2 | Red bell peppers | |
| 1/4 | c | Olive oil |
| 6 | Garlic cloves, sliced |
INSTRUCTIONS
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: pickell@cyberspc.mb.ca (S.Pickell)
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