Garlic And Rosemary Peppers

• 2 None orange peppers, seeded and cut into wedges
• 2 None red peppers, seeded and cut into wedges
• 2 None yellow peppers, seeded and cut into wedges
• 2 None green peppers, seeded and cut into wedges
• 1/2 cup olive oil
• 2 cloves garlic, thinly sliced
• 3 tbsp fresh rosemary leaves
• None None Olive ciabatta loaf, thinly sliced and toasted

1. Preheat the grill to high heat. Place the peppers, skin-side-up, on grill rack. Grill in batches for 10 mins until charred. Transfer to a plastic bag; cool. Peel the peppers; place in a large bowl.
2. Heat oil in a small saucepan on medium heat. Cook garlic for 30 seconds. Add rosemary; cook for 1 min until garlic is golden. Cool slightly. Pour garlic oil over the peppers; toss to coast. Season with black pepper. Cool. Serve with ciabatta toasts.

orange peppers, red peppers, yellow peppers, green peppers, olive oil, garlic, rosemary

Taken from recipes-plus.com/api/v2.0/recipes/29030 (may not work)