These roasted peppers are better than any I've had. They're super flavorful and mouthwatering good!
Roasted Red Peppers with Garlic
6 Large Red Bell Peppers
1/4 Cup Olive Oil
6 Large Garlic Cloves, Thinly Sliced Crosswise
1/4 Cup Sherry Wine Vinegar
2 Tablespoons Extra-Virgin Olive Oil
Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, rotating every 10 minutes, about 30 minutes.
Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes.
Peel and seed peppers over bowl. Cut each pepper lengthwise into 6 strips.
Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet.
Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet.
Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes.
Keep at room temperature if serving within a few hours. Otherwise transfer to a container and store in the refrigerator until ready to use.
Use in a salad, on a sandwich or alone as a side dish.
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