1. Roast peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a plastic bag; close top and let sit 5 to 10 minutes. Remove skins under running water.
2. Cut peppers in half, holding them over a bowl to catch juice. Remove seeds and stem. Tear lengthwise into strips 1/2 to 1 inch wide. Put in a serving bowl or dish.
3. In a small bowl whisk together pepper juice, olive oil, vinegar, herbs, and garlic. Pour over peppers.
4. Serve immediately or marinate at room temperature several hours.
* Timesaver Tip: Recipe can be made up to 1 day ahead. Store in the refrigerator, covered. Serve at room temperature.
Recipe By : the California Culinary Academy
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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