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Wednesday, November 10, 2010

Roasted Peppers (Allen and Nirelle)

Assorted peppers
Chopped garlic
Olive oil
Lemon juice

Roast peppers in oven under the broiler. Turn as skin turns black. Toss in paper bag if you wish while they cool a bit. Peel off the skin. Halve. Remove seeds. Slice in stripes. Garnish with chopped garlic and olive oil. Sprinkle on some lemon juice and a bit of sugar.

Simple. Quick. Beautiful. Can be prepared even the day before. An unbeatable side dish. And superior to the canned stuff.

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