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Sweet Peppers with Garlic and Mint

Sweet bell peppers, a mix of red, yellow and green, combined with a garlic and mint paste is a beloved Sicilian dish that is served as an antipasto or lunch and is an example of simple country cooking. Add a good country loaf of bread, a glass of wine and life is good.

Serves 6

Ingredients

6 large bell peppers, your choice of color(s)

1/2 cup Filippo Berio extra virgin olive oil

2 cloves garlic

1/2 to 1 teaspoon fine sea salt

1/2 cup packed mint leaves

3 tablespoons white balsamic vinegar

Directions

Directions 

Wash and dry the peppers and place them on a baking sheet. Roast them at 400°F until they soften and collapse and the skin begins to blister and turn black.  Roasting time will depend on how big the peppers are.

Remove them from the oven and allow them to cool. Any liquid from the cooking process, transfer to a bowl.

Remove the skin, core and seeds from each one in a colander set over the bowl containing the remaining cooking liquid. Cut the peppers into 1/4-inch thick strips. Add them to the bowl with the liquid.

Sprinkle the garlic with salt and let stand 1 minute, then mince into a paste. Add the mint leaves and mince with the garlic. Stir into the peppers and toss well.  Add the vinegar and salt and pepper to taste.

Cover with plastic wrap and allow to marinate at least 1 hour at room temperature before serving.

This recipe is featured on show 2323 - From Guy's Garden.

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