Estates of Northern Pines

Recipes To Share

Roasted Peppers And Garlic

3 yellow peppers
3 red peppers (or orange)
4 to 5 cloves of garlic
1 or 2 T olive oil

Turn the broiler on. Roast the peppers until they are blackened and the skin is peeling off.

Put the peppers in a bowl or a paper bag. While waiting for them to cool, mince the garlic. Peel the skins off the peppers and cut into thin strips. Toss the peppers, garlic, and oil in a bowl and let sit for at least an hour.

Will keep in the fridge for up to a week - let it warm up to room temperature. Goes great with bruschetta and asiago cheese!