Roasted Green Pepper Salad Serves 4

4 medium size peppers

1 clove garlic

4 teaspoons vinegar

salt and pepper to taste

4 tablespoons oil

Preheat broiler. Broil peppers under medium flame on aluminum covered broiler pan until the skin has blackened on all sides (turning them frequently with tongs) and until they are just tender. Place them in a bowl, cover tightly and let stand for about 10 to 20 minutes (this step helps to loosen and remove the skin). Peel the blackened skin off gently. Cut the pepper lengthwise; carefully remove the seeds. Arrange peppers in a bowl. Cover the peppers with a dressing of 4 tablespoons of oil, 4 teaspoons of vinegar, salt and pepper to taste. Add a clove of garlic, peeled and halved (optional). Refrigerate. These peppers develop their best flavor after standing 2 to 3 days.

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