Roasted Red Peppers Marinated in Garlic and Lime
Adapted from Still Life with Menu"
Preparation time: : 30 minutes to roast the peppers, plus time to cool and peel them – about 1 hour total. This also needs at least 8 hours to marinate
Yield: 4 servings

This dish keeps beautifully for up to a week if stored in a tightly covered container in the refrigerator. (In fact, the flavor improves as it sits.) Serve this with fresh bread, or with another salad as a combo. It also makes a lovely appetizer when accompanied by a platter of cheeses and olives.

NOTE: The roasted peppers will express flavorful juices while cooling. Save this liquid and use it for soup stock.

ANOTHER NOTE: Olive oil appears twice in the recipe – once for greasing the pan, and a second time in the marinade. You can use any grade of olive oil for the pan, but be sure to use extra–virgin olive oil for the marinade.
A little olive oil for the pan
5 large red bell peppers
3 tablespoons fresh lime juice
1/ 4 cup extra-virgin olive oil
1/2 teaspoon salt
1 large clove garlic, finely minced
Freshly ground black pepper to taste
  1. Preheat the oven to 400°F. Lightly coat a baking tray with olive oil, arrange the peppers on the oil lying on their sides, and bake peppers in the center of the oven for 20 to 30 minutes, turning them every 5 to 8 minutes so they will roast - and blister - fairly evenly. When the peppers are quite soft and the skins have darkened and pulled away from the flesh, remove the tray from the oven. Use tongs to remove the peppers from the tray, transferring them to a bowl, then cover the bowl with a plate. Let the peppers cool until comfortable to handle.
  2. Peel each pepper, using your hands and/or a paring knife. Also remove and discard the stems and seeds. Cut the peppers into small cubes or strips, and transfer them to a second medium-sized bowl.
  3. Add the remaining ingredients and mix gently. Cover tightly and refrigerate for at least 8 hours before serving. (Longer is fine.) Serve cold or at room temperature.