Red peppers marinated in olive oil and garlic

Ingredients for 4 servings:

• 6 bell peppers, red, fleshy
• n. B. garlic
• e.g. extra virgin olive oil
• n. B. Salt and pepper, black

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

Delicate, spicy and fruity starter

Preheat oven to 230-250°C. Bake the peppers on a baking sheet lined with aluminum foil for about 20 minutes, until the skin is blistered and blackened in spots. Turn occasionally to prevent burning. Remove and cover with a damp cloth or place in a large freezer bag and let cool. This will allow the skin to finally separate from the flesh, making it easier to peel. Cut the peeled peppers lengthwise into strips and remove the seeds and ribs. Place one layer of strips in an oiled dish, spread with crushed garlic, season with salt and pepper, and drizzle with a little top-quality olive oil. Then add the second layer and repeat. The top layer of pepper strips should be lightly coated with oil. Cover and let marinate in the refrigerator overnight. Serve cold as a vegetable appetizer, ideal with baguette for soaking in the spicy, fruity oil. Serve with a fresh Beaujolais. The dish is very easy to prepare and can be kept in the refrigerator for a few days.