Dress up your dish with Marinated Roast Peppers

This recipe works well with any pepper color combination, and any volume multiplication.

From the Pantry or Shopping List:
2 or more Orange, Red, or Yellow Peppers
Head of Garlic
1 or more Lemons 

Olive Oil
Balsamic Vinegar 

Capers
Fresh or Dry Sage
Sea Salt & Black Pepper

First: 2 Orange, Red, or Yellow Peppers
Roast Peppers on a barbecue, over an open stove flame, or in an oven/broiler until well charred. Sweat for a few minutes in a bowl with a lid to loosen the skin. Peel and clean Roast Peppers of all skin and seeds, draining any juice you may have into the bowl for marinade. Slice the Peppers into thin julienne strips and add to their juice.

Next: 2 large Cloves of Garlic, blanched
1/4 cup + Olive Oil
1 heaping Tablespoon Capers
4 large Sage Leaves chopped finely, or 1/2 Teaspoon Dry 

2 Tablespoons Balsamic Vinegar
Fresh Lemon Juice to Taste
Pinch of Sea Salt & Fresh Black Pepper
Mash Garlic into Peppers with a Garlic Press and stir. Add the rest of the ingredients and mix well. Taste to adjust flavor. Refrigerate at least 2 hours to Marinate. Best served at room temperature. 

Optional:
Sliced Sundried Tomatoes or cooked Chickpeas are a wonderful addition.

Keep your marinated peepers well covered in the refrigerator and they will last about a week.

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