Mixed Red, Green and Yellow Peppers
Olive Oil
Salt & Pepper
Minced Garlic
Fresh Chopped Parsley
Wash and dry the peppers. Cut off the tops, and cut in half, removing seeds and membranes. Place on a baking sheet and put under the broiler until the skin is blackened and blistered. Place them in a plastic bag and let sit for 10 minutes. Remove the skin (it should slip right off at this point), and cut into the size of strips you desire. Place in a bowl with the minced garlic, a little salt and pepper and enough oil to lightly coat. Serve at room temperature.
Cooking Tip: Peppers are also great roasted over the barbeque if you are grilling meat for dinner. Just follow the same procedure.
If you are interested in reading more about vegetables, as well as learning to cook them in the traditional Italian manner, then please check out my index of Vegetable Articles where everything is discussed from cooking with herbs, to various specific vegetables popular in Italian cuisine.