| 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)
A Message from our Provider:
“As a former fetus, I oppose abortion…”