Title: Peppers in Oil
Categories: Vegetable European Salad Peppers
Yield: 6 Servings

3	lg	SWEET RED PEPPERS
3/4	c	PITTED BLACK OLIVES
2		CLOVES GARLIC, CRUSHED
		SALT TO TASTE
		ITALIAN OLIVE OIL

Roast the peppers over charcoal or in a hot skillet, turning frequently with the fingers so as not to pierce the skins. Or bake, turning occasionally, in a 400 degree oven until the skin is black, about 15-20 minutes.

Remove the skins from the peppers. Cut out and discard the core and seeds. Cut the peppers into strips and combine with olives, garlic and salt. Marinate in a little olive oil, turning occasionally. Discard the garlic if desired, and serve as antipasto.

SOURCE: "An Herb and Spice Cook Book", by Craig Clairborne

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