Roasted Red Peppers With Garlic

• 12 Large Red Bell Peppers
• 1/4 cup olive oil
• 6 large garlic cloves, thinly sliced crosswise
• 1/4 cup sherry wine vinegar
• 2 TBL extra virgin olive oil
• 1/4 cup fresh parsley

1. 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.
2. Transfer peppers to reserved bowl.;cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 TBL extra virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (can be made 4 hours ahead. cover, let stand at room temperature).
3. Transfer pepper mixture to platter. Sprinkle with parsley and serve.

red bell peppers, olive oil, garlic, sherry wine vinegar, tbl, fresh parsley

Taken from www.epicurious.com/recipes/member/views/roasted-red-peppers-with-garlic-51125911 (may not work)