Marinated Roast Peppers
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 and black, they are done.
To peel, place peppers immediately into a plastic bag and seal closed, cover with a towel and let stand for 30 minutes.
Peel off the skins and rinse in cold water, pat dry.
Cut off the tops and remove seeds.
Cut lengthwise into 4 or 5 pieces and arrange on a serving dish.
Combine the rest of the ingredients, pour over peppers and refrigerate for several hours.
Serve at room temperature.