Marinated Peppers (serves 4-6 people)
3-5 red and yellow peppers
2-3 cloves garlic, thinly sliced
Oregano (or thyme)
Freshly ground black pepper
Arrange peppers on a foil-lined baking sheet and bake under the grill until blackened and soft, 25-30 minutes, turning once or twice. Transfer to a bowl, cover with plastic wrap and let stand 10 minutes (this makes skin removal easier). Slip off the skin and scrape out seeds; remove stems and slice the peppers.
Arrange one layer of sliced peppers, cover with olive oil, add some garlic, sprinkle oregano, salt and black pepper. Add one more layer and repeat operation until you have run out of peppers. Refrigerate for at least 2 hours.
– Add a little balsamic vinegar to the marinade.
– Garnish with olives and goat cheese when you serve.