Preparation:
Preheat oven to 400F.
Roast the peppers on a baking sheet for 15 minutes. Turn them over and
bake them for another 10 minutes. Remove from the oven and wrap them
separately in a paper bag. Set aside to cool.
When cool enough to handle, peel the skin off each pepper and 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. |
