Serves: 4
Total Calories: 43
Cook peppers in a moderate oven or directly over a gas flame. Turn frequently to ensure even cooking on all sides. When the skins are charred & black, they are done. To peel, place peppers immediately into a plastic bag & seal closed, cover with a towel & let stand for 30 minutes. Peel off the skins & rinse in cold water, pat dry. Cut off the tops & remove seeds. Cut lengthwise into 4 or 5 pieces & arrange on a serving dish.
Combine remaining ingredients, pour over peppers & refrigerate for several hours. Serve at room temperature.
This Marinated Roast Peppers recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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