GREEN & RED PEPPER TAPAS

• 2 lg Green bell peppers
• 2 lg Red bell peppers
• 1 /4 c Olive oil
• 6 ea Garlic cloves, sliced

Preheat oven to 400F.

Roast the peppers on a baking sheet for 15 minutes. Turn them over &

bake them for another 10 minutes. Remove from the oven & wrap them

separately in a paper bag. Set aside to cool.

When cool enough to handle, peel the skin off each pepper & remove the

seeds.Slice into 1 cm strips.

Heat the oil in a skillet over low heat.Add the garlic slices. When

it is golden brown, add the pepper strips. Saute for 5 to 7 minutes,

shaking the skillet occasionally. Serve warm or cold with sangria.

VARIATION:
Replace the red bell peppers with orange bell peppers.

Mary Salloum, " A Taste of the Mediterranean: Vegetarian Style"