Roasted Peppers with Garlic

• 2 red bell peppers
• 2 yellow bell peppers
• 1 large garlic clove
• 2 tablespoons extra-virgin olive oil

1. Preheat broiler.
2. Quarter bell peppers lengthwise and discard stems, seeds, and ribs.
3. Arrange peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered, 8 to 12 minutes.
4. (Alternatively, lay whole peppers on their sides on racks of burners of a gas stove and turn flames on high.
5. Char peppers, turning them with tongs, until skins are blackened, 5 to 8 minutes.)
6. Transfer roasted peppers to a bowl and let stand, covered, until cool enough to handle.
7. Peel peppers and cut each quarter lengthwise into 2 or 3 strips.
8. Thinly slice garlic and in a bowl toss with peppers, oil, and salt to taste.
9. Marinate peppers, covered and chilled, at least 3 hours and up to 3 days.

red bell peppers, yellow bell peppers, garlic, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-peppers-with-garlic-101760 (may not work)