Tapas: Spanish roasted peppers

This easy Spanish "tapa" can double as a first course, or side dish. Roasted red peppers are marinated  olive oil, vinegar and fresh minced garlic. Enjoy the peppers on a slice of rustic bread, or as a side dish. Served cold, it makes a great dish for warm summer days. Covered, these peppers keep well in the refrigerator for up to a week.

Shopping list:

• 3 Whole roasted peppers
• 2 Cloves garlic
• Spanish sherry vinegar
• Olive oil 

 

• If whole roasted peppers are not available in your supermarket, or if you prefer freshly roasted peppers, you must first roast the red bell peppers, peel and de-seed them. Peppers can be roasted in the oven or over a BBQ grill.Use a dinner-size plate or platter with a lip, so that they oil and vinegar do not spill over the side.
  If using bell peppers: Remove seeds from the roasted peppers, if any.
  Cut each pepper in four pieces and lay on a dinner plate or platter.
  
  Peel and mince garlic cloves. Place minced garlic in a small bowl and pour in a few tablespoons each of vinegar and oil. Whisk and carefully pour over the peppers.
  Serve with slices of rustic bread as a tapa or as a side dish with a meal. These peppers go well with a main course of grilled meat or fish.