Roasted Red Peppers with Garlic


  • ¼ cup parsley
  • 6 large garlic cloves
  • 12 large red bell peppers
  • ¼ cup Sherry wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup 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, turning every 10 minutes, about 50 minutes. Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed ...

View full recipe at Epicurious


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