In the summer, I eat a lot of cold foods. Cold soup, cold meat, cold vegetables. One of my favorite cold vegetable dishes is this dish of marinated roast peppers. This is something that I remember my Mom making when I was a kid, and I loved soaking crusty bread in the pepper liquid when the peppers were all finished. One of the perks of growing up is that I can make them any time I want them..
Cubanelles or small sweet bell peppers work well for this recipe. You can use the larger sweet bell peppers, but they may take longer to marinade.
You will also need several cloves of garlic and some white wine vinegar and water.
Fry the peppers in a pan or roast in the oven until skins are charred and peppers soften.
Remove peppers to a deep bowl.
Finely chop the garlic and add to the bowl. Mix the vinegar and water at about 1 to 5 ratio (1 part vinegar to 5 parts water). Taste this – it shouldn’t taste too acidic, but should be as vinegary as salad dressing would be. Add enough of this mixture to cover the peppers. Make sure that the garlic is submerged as well, and let stand for at least a few hours in the fridge. I prefer to keep the peppers overnight, and you will definitely want to let them stand at least overnight if you are using thicker bell peppers.
Sometimes the garlic may turn blue, but it is perfectly safe to eat. Don’t forget crusty bread for all the delicious marinade and pepper liquid!