Easy Roasted Red Peppers in Oil, Vinegar & Garlic Tapas

Perfect for a fancy appetizer

Yield: 4 Servings

Ingredients:

• 3 whole roasted red peppers
• 2 cloves garlic
• Spanish sherry vinegar or balsamic vinegar
• extra virgin olive oil

Preparation:

place the red peppers on a hot plate over the stove or roast in the oven. When fully blacked put in a bag, place in the fridge and let to cool. Once cool you can peel off all the skin leaving you with the fresh, cut open and take out the seeds. 

Use a dinner-size plate or platter with a lip, so that they oil and vinegar do not spill over the side.

Cut each pepper in four pieces and lay on a dinner plate or platter.

Peel and mince garlic cloves. Place minced garlic in a small bowl and pour in a few tablespoons each of vinegar and oil. Whisk and carefully pour over the peppers.

Serve with slices of rustic bread as a tapa or as a side dish with a meal. These peppers go well with a main course of grilled meat or fish.