Slow-Roasted Peppers with Balsamic Vinegar and Garlic

I just made this one up. It's very nice. And it's suitable for lazy cooks, too, since you don't have to peel the peppers, and you can just shove it in the oven and leave it.

Serves 4 as a side dish.

• 4 bell peppers - all red, or 2 red and 2 yellow - deseeded and cut into quarters
• 8 cloves garlic, peeled but left whole
• 1 Tbsp balsamic vinegar

Put the peppers and garlic cloves into a bowl, drizzle with the balsamic vinegar, and mix.

Put the peppers into a small shallow ovenproof dish, tucking the garlic cloves in amongst the pieces, and pour over any vinegar remaining in the bowl. You want to use a fairly small dish - the peppers don't need to be in a single layer, and remember they will get smaller as they cook.

Roast in a moderate (180C, 350F) oven for an hour to an hour and a half, stirring well once or twice. Serve hot or at room temperature.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 21 April 2004 (last altered 15 June 2004) - comments and questions to Kake L Pugh (kake@earth.li).