Roasted Marinated Peppers

• 8 bell peppers
• 1/4 cup thinly sliced garlic
• 1/4 cup thinly sliced shallots
• 1 tablespoon fleur de sel
• 1 teaspoon finely or coarsely ground fresh black pepper
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons coarsely chopped flat-leaf parsley

1. 1. To blister the peppers, place over an open flame or directly on the coals. Turn to grill on all sides until the skin is completely blackened. Immediately transfer to a large resealable plastic bag or place in a large bowl and cover the top with plastic wrap to seal. Let sit for 30 minutes, or until cool enough to handle.
2. Working with one pepper at a time, transfer to a work surface. Remove the skin, stem, and seeds. It's OK if some bits of char remain, that will add great flavor.
3. Cut the peppers into 2-inch strips and toss with the garlic, shallots, fleur de sel, pepper, and vinegar. Let sit at room temperature for at least 1 hour, or up to 4 hours to allow the flavors to develop.
4. 2. Toss with the olive oil and parsley just before serving.

bell peppers, garlic, shallots, black pepper, red wine vinegar, extra virgin olive oil, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/roasted-marinated-peppers-358689 (may not work)