Roasted Red And Green Peppers With Garlic And Balsamic Vinegar - cooking recipe

Ingredients

4 red bell peppers
2 cloves garlic
1/4 c. olive oil
4 green bell peppers
1/4 c. balsamic vinegar
anchovies (optional)

Preparation

Place peppers on outside grill or under broiler and slowly grill until pepper skin is dark brown.
Turn every few minutes until they are brown all over; remove from heat.
Place in bowl or pan and cover until cool, then peel skin and remove seeds.
Peppers should be shredded in lengthwise strips.
Save all the juices. Mince the garlic and sprinkle over the peppers.
Add rinsed anchovies (optional) to remove excess salt and oil.
Add oil and vinegar.
Serve at room temperature.
May be made ahead.