Italian Roast Bell Peppers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 green bell peppers
• 2 red bell peppers
• 2 plum tomatoes
• 2 garlic cloves

Recipe

• 1 wrap the garlic in foil.
• 2 rinse the pepper and tomatoes.
• 3 put everything on the barbeque grill and slowly blacken the skin turning them every once in a while (the garlic just sits there).
• 4 when the skins have blackened (the tomato skin may have brust thats okay) take them off the grill and put on a plate.
• 5 take the foil off the garlic, squeeze the garlic out of its skin and put into a medium bowl.
• 6 skin the tomato as best you can and add to bowl with garlic.
• 7 mash this with a fork or pestle, remove any skin you might find.
• 8 start peeling the peppers while still hot you can do this under cold running water, you can tear open the pepper to remove the seeds and stem.
• 9 then start tearing the pepper in thin strips from top to bottom, ( i once asked why we couldn't just juianne with a knife and was told it just tastes better when riped by hand, i've never tried with a knife to see though).
• 10 the strips are added to the tomato garlic mixture.
• 11 stir well, cover and let the flavors meld for at least an hour before serving (i don't refrigerate for this).
• 12 leave this is the fridge over night and you are in heaven.