This is a popular mezé, or appetizer, in Greek cuisine, usually enjoyed with a slowly sipped drink before dinner.
- 10 peppers, cut in half, stem and seeds removed (have a combination of colors, such as red, green, yellow or orange)
- 1 head garlic, split in half horizontally, no need to peel it, but remove the excess skin
- 1/4 cup olive oil, divided in half
- Salt and pepper to taste
- 3 tablespoon red wine vinegar
- juice of half a lemon
- 3 tablespoons parsley, chopped
- 1 tablespoon mint, chopped
- 1 teaspoon dried Greek oregano
- In a bowl toss the peppers and the garlic with half of the olive oil, salt, and pepper. Bake on a tray at 450° F for about 30 minutes, or until the skin of the peppers is blistered and charred.
- Remove them from the oven and place them in a plastic container with a lid. Cover and let the peppers steam in the container until they have cooled. The trapped steam will help to separate the skin from the flesh of the peppers making the eventual peeling easier.
- Peel the peppers and remove the roasted garlic from its skin. The garlic will be served with the peppers. Keep as much of it as you are comfortable using, and discard the rest. Marinate the peppers and garlic with the remaining olive oil, the red wine vinegar, lemon juice and herbs. Serve as an appetizer.