ROASTED AND MARINATED PEPPERS

2 sweet red peppers
2 sweet yellow peppers
1/3 cup extra virgin olive oil
2 garlic cloves, minced
Sprigs of Italian flat leaf parsley for garnish
Freshly ground black pepper

Roast the peppers under the broiler and turn frequently until the skin is black. Put the peppers in a plastic bag and let them rest for 10 minutes. Remove the peppers from the bag and remove the skin. Seed the peppers and cut them into strips.

Place the pepper strips in a shallow dish and sprinkle with the olive oil and garlic. Season with pepper to taste. Marinate in refrigerator for at least six hours or overnight.

Serve with parsley sprigs as garnish.