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Marinated roast peppers

Yield: 4 Servings

Ingredients:

• 6 ea Green bell peppers
• 3 ea Garlic cloves mashed
• 1/2 c Vinegar

Instructions:

Salt to taste Cook peppers in a moderate oven or directly over a gas flame. Turn frequently to ensure even cooking on all sides. When the skins are charred & black they are done. To peel place peppers immediately into a plastic bag & seal closed cover with a towel & let stand for 30 minutes. Peel off the skins & rinse in cold water pat dry. Cut off the tops & remove seeds. Cut lengthwise into 4 or 5 pieces & arrange on a serving dish. Combine the rest of the ingredients pour over peppers & refrigerate for several hours. Serve at room temperature. Ayla Esen Algar The Complete Book of Turkish Cooking

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