Roasted Red Peppers Confit

Roasted red bell peppers marinated in oil, garlic and vinegar are excellent as a first course/appetizer with crusty baguette.  They are also excellent as a accompaniment for poached fish and roast chicken.  They can also be added to pasta and paella.  Red bell peppers are the cheapest in the early fall beginning of October.

Ingredients:

9 large red bell peppers
1/2 cups olive oil ((best you can afford)
3 tbsp red wine vinegar
6 garlic cloves, finely minced or grated
1/2 tbsp salt
freshly ground black pepper

Method:

Wash the bell peppers and dry them well.  Drizzle a teaspoon or more of cheap olive oil over the peppers and rub them all over the peppers with your hands.  Place the peppers onto a pre-heated bbq grill until they are charred on all sides, or place them on a baking sheet and put them in the oven at 400 degF until the peppers are soft and have collapsed.  Set them aside until they are cool enough to handle.  (The peppered have a slight smokey flavor when roasted on a bbq grill)

Stem, seed and peel the peppers and cut them into wide strips.  Place the pepper strips and all the juices into a glass bowl and add the rest of the ingredients and mix well.  Allow to marinate in a cool place for a couple of hours and serve at room temperature.  The peppers can be made a day in advance and left to marinade in the refrigerator overnight.  Left over peppers will keep well in the refrigerator for about 2 weeks.  After that, you can freeze them in smaller containers for use in making pasta or paella when bell peppers are called for.