Ingredients for 2 cups
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
¾ cup extra virgin
olive oil
4 cloves garlic,
sliced as thinly as possible
Coarse sea salt
Preparation
Preheat oven to 350˚F.
Oil previously rinsed and dried peppers (by hand or with a brush).
Place the peppers in a
baking dish (or a cookie sheet covered with foil).
Bake for 45 minutes to
1 hour, until peppers are soft and golden.
Remove from oven and
let cool down completely.
With your fingers,
peel off the peppers. Discard the peel, stems and seeds.
Cut the peppers into
strips ¼ inch thick.
Place the peppers in a
container (I grouped them by color). Evenly distribute the garlic and add salt.
Cover with olive oil.
Refrigerate covered at
least for one hour before serving.
Depending on your
taste, discard or leave the garlic. These peppers taste better the next
day and keep well in the refrigerator for about 10 days.