Rabbi Weis's Favorite Roasted Peppers (recipe courtesy of Gusti Engelberg)
3 or 4 green peppers
1 red pepper
1 yellow pepper
3 cloves garlic, sliced
salt, to taste
1/4 cup olive oil
a drop of balsamic vinegar.
Wash, dry and place peppers in a roasting pan. Bake or broil, turning occasionally until tender, but not mush, and black on all sides. Remove skin and take out seeds. Mix with garlic and remaining ingredients and place in a glass jar in the refrigerator. Stays well for 3-4 days.