Roasted Bell Pepper Appetizer* - cooking recipe

Ingredients

6 bell peppers (any combination of red, green, yellow and orange)
3 Tbsp. olive oil
3 garlic cloves, minced
1 Tbsp. red wine vinegar or cider vinegar
1 Tbsp. grated Parmesan cheese
1 Tbsp. bottled capers, drained

Preparation

Cut bell peppers in half and discard seeds.
Flatten halves with palm of your hand and place skin side up on a cookie sheet. Broil peppers until charred, then place in a Ziploc bag for 15 minutes.
Peel peppers and slice into 1/2-inch strips.
Place pepper strips in a bowl with remaining ingredients and mix.
Serve at room temperature or store in refrigerator.
Serve on individual plates on a bed of lettuce or as an hors d'oeuvre from the bowl with thin slices of French bread or crackers.