Title: Marinated Roast Peppers
Categories: Salad Turkish Ethnic Vegetarian Vegetable
Yield: 4 Servings

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