Roasted Red Peppers with Garlic
- ¼ cup olive oil
- 2 tablespoons extra-virgin olive oil
- ¼ cup Sherry wine vinegar
- 12 large red bell peppers
- 6 large garlic cloves
- ¼ cup parsley
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 ...