Marinated Roast Peppers
6 x Green bell peppers
3 x Garlic cloves, mashed
1/2 cup Vinegar
Salt to taste
* Cook peppers in a moderate oven or directly over a gas flame. Turn frequently to ensure even cooking on all sides. When the skins are charred & black, they are done. To peel, place peppers immediately into a plastic bag & seal closed, cover with a towel & let stand for 30 minutes. Peel off the skins & rinse in cold water, pat dry. Cut off the tops & remove seeds.
* Cut lengthwise into 4 or 5 pieces & arrange on a serving dish.
* Combine the rest of the ingredients, pour over peppers & refrigerate for several hours. Serve at room temperature.