Roasted Peppers as an Hors d'oeuvre

3-4 red, green, or yellow peppers, roasted and peeled
2-3 cloves garlic, minced
olive oil
lemon juice or balsamic vinegar
salt and pepper
fresh or dried herbs, as desired
pinch of sugar, if necessary

Roast peppers over open gas flame until nicely blackened. Place in a covered dish to sweat for about 20 minutes. Peel. Slice or tear the peppers into strips. Combine all ingredients in a bowl. Taste and correct the seasonings, as desired. Allow to marinate for several hours, or days in the refrigerator. Great to eat just like this, or use in salads, pastas, on sandwiches, etc.


Appetizers Vegetable Dishes Vegetarian