Ingredients
| Quantity | Ingredients |
|---|---|
| 3 | sweet red peppers |
| 1/4 cup | olive oil |
| 2 tbsp | red wine vinegar |
| 2 | cloves garlic, chopped |
| salt and pepper | |
| 1 tbsp | chopped fresh thyme or sage |
Directions
1. Cut peppers into quarters; remove ribs, seeds and stems. Grill pepper quarters over medium heat, turning frequently, until skin is charred and blistered; place in a bowl and cover. When cool enough to handle, peel peppers and place in a single layer in shallow dish. (To broil, see Tip below) 2. In a small bowl, whisk together oil, vinegar and garlic. Season with salt and pepper to taste; pour onto peppers. Sprinkle with thyme. Use immediately, or cover and refrigerate up to 4 days. Tip: To broil, place quartered peppers on foil-covered baking sheet. Broil about 6 inches from heat, turning frequently, until skin is charred and blistered. Cover charred peppers with more foil while they cool. Proceed as in step 1 above. Makes 12 pieces.
Source: www.internationaloliveoil.org