Piedmontese Pepper Salad

• 2 red bell peppers
• 3 cloves garlic thinly sliced
• 4 Roma tomatoes
• 3 cups olive oil
• 1 bunch cilantro
• salt
• pepper
• 1 loaf french bread
• baby arugula or lettuce of your choice
• 4 tablespoons balsamic vinegar

1. Preheat oven to 350 degrees.
2. Slice the peppers lengthwise through the stem.
3. Cut out seeds.
4. Place into an oven safe dish.
5. Divide the garlic into each pepper.
6. Sprinkle with salt and pepper.
7. Pour in half of the olive oil.
8. Place a tomato inside each pepper.
9. Sprinkle more salt and pepper.
10. Drizzle the rest of the oil over the peppers and into the dish.
11. Place in oven and cook for two hours.
12. Baste every thirty minutes.
13. Take out of oven and cool.
14. Place a bed of lettuce on the plate.
15. Toast the bread.
16. Slice the bread and place on the lettuce.
17. Place one pepper and tomato onto the bread.
18. Cut it open so the

red bell peppers, garlic, tomatoes, olive oil, cilantro, salt, pepper, bread, baby arugula, balsamic vinegar

Taken from www.yummly.com/recipe/Piedmontese-Pepper-Salad-1668019 (may not work)