Marinated roast peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Green bell peppers |
| 3 | eaches | Garlic cloves, mashed |
| ½ | cup | Vinegar |
| Salt to taste | ||
Directions
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" Submitted By MARK SATTERLY On 11-02-95
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