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Roasted Peppers with Garlic
by Laura Homes
Magazine Issue: U.S. Vol. 5.1
Roasted Peppers with Garlic

Cooking 101: anyone can roast peppers and garlic. And this is the one dish you can leave in your 'fridge for a week -- on purpose.

6 red bell peppers
5 cloves roasted garlic
1 T olive oil
Salt and pepper

Roast peppers in saucepan over a gas flame (or roast in a 400 degree Fahrenheit oven) until they turn black. Wrap a head of garlic in foil and pop it in the oven at the same time. It should take about 45 minutes to roast. Let cool for a few minutes. Peel off pepper skins and slice flesh into strips lengthwise, removing seeds and white part in the middle. Remove garlic from its skins. Mix peppers and five cloves of garlic in a large bowl, add olive oil and season to taste. Serve with little toasts or fresh bread.

Cross References:
Tapas Potato Salad
Anchovie Stuffed Olives
Chorizo in Puff Pastry
Tortilla Espanola
Garlic Shrimp

Original Source:
Goin' Tapas

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