Green & red pepper tapas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Green bell peppers |
| 2 | larges | Red bell peppers |
| ¼ | cup | Olive oil |
| 6 | eaches | Garlic cloves, sliced |
Directions
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"