About this recipe:It's so easy to roast and preserve your own red peppers for use in antipasti spreads, salads and a variety of dishes. You will never consider buying marinated peppers from the deli or in a jar ever again. Tastes fantastic on sandwiches, pizzas or however you may like to use it. Don't stress about the exact weight of the peppers - more or less works fine.
1.2kg red peppers
6-7 garlic cloves, peeled and thinly sliced
250ml olive oil
65ml red wine vinegar
salt and pepper to taste
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