Broil a couple of red bell peppers, turning as needed, until the skins are blistered and the peppers are soft, 10–15 minutes. Let cool, then peel, remove the seeds, and slice into strips. Transfer the strips and any juices to a jar and add 2 tablespoons olive oil and 1 clove garlic, minced. Stir to combine. Cover and store in the refrigerator for up to 1 week. Add roasted pepper strips to sandwiches, wraps, or grain salads.
© 2012 All rights reserved. Published by Weldon Owen.