Red Pepper Salad
- 5 red peppers
- 4 tablespoons 1938 Extra Virgin Olive Oil
- 3 cloves garlic
Preheat oven at 400 degrees Farhenheit. Place red peppers in the oven placing foil on the pan. Cook for 45 minutes. Make sure they are turned every 15 minutes. Let cool in the oven. Remove the skin and seeds and top. Slice or chop. Place in a deep dish, add 1938 EVOO, and raw garlic. Add salt and pepper. Refrigerate and then serve.