I do these without roasting, and they're quit tasty. --- Pam

MARINATED PEPPERS (Douglas - RFC 12/22/97)

3 sweet red peppers

1/2 cup olive oil

1/4 cup balsamic vinegar

2 cloves garlic, chopped

Roast peppers under broiler or in gas flame until they are charred all over.
Cool slightly. Place charred peppers in paper bag and seal. Let stand few
minutes so steam will loosen skins. Peel peppers and slice thinly.

Combine olive oil, vinegar, garlic, and peppers in a small bowl. Marinate at
least 1 hour. You can try substituting raw peppers. Thinly slice them and
marinate 2 to 3 hours before using.

Drain peppers before serving. Excess marinade can be used for salad
dressing.