Roast Green Peppers with Fried Garlic Chips

Red peppers, with their color and sweet, meaty flesh, tend to get all the attention. But as any Basque or Catalan will attest, roasted green pimientos have just as much character. Moistened with good olive oil and vinegar and sprinkled with garlic chips, these are one of life’s great little pleasures. Serve them with simple roast chicken or lamb, with a grill, or as a tapa. I prefer the more delicate green Italian (frying) peppers, but green bell peppers will also work nicely. As in so many