Ingredients

4 servings

　　3 whole medium fleshy bell peppers or pimientos

　　1 small garlic clove, pounded to a purée

　　1 tablespoon olive oil

　　1 teaspoon vinegar

　　1 teaspoon chopped fresh marjoram

　　Fresh-ground black pepper

　　Salt to taste

　　

Step 1

Preheat the oven to 450°F. Wash and dry: 3 whole medium fleshy bell peppers or pimientos.

　　

Step 2

Arrange on a rimmed baking sheet with at least 1/2 inch of space between each pepper for even browning. Roast in the oven, checking every 5 minutes. Turn them as they begin to brown. Keep turning until the skin is blistered and black and the peppers are soft but not completely falling apart, about 35 minutes. If the skin is done but the pepper is still firm, place the pepper in a covered container to steam. Allow to cool.

　　

Step 3

Cut the peppers in half and scrape out the ribs and seeds. Peel off the skin. Tear or cut the flesh into 1/2-inch strips.

　　

Step 4

Marinate with: 1 small garlic clove, pounded to a purée, 1 tablespoon olive oil, 1 teaspoon vinegar, 1 teaspoon chopped fresh marjoram, Fresh-ground black pepper, Salt to taste.

　　

Step 5

Serve at room temperature as part of an anti pasto platter or warm with grilled meat or fowl.

　　

Variation

Step 6

For a smoky flavor, grill over medium-hot coals instead of cooking in the oven.

　　The Art of Simple Food