Roasted Red Peppers with Garlic

(Sarimsakli Kozlenmis Kirmizi Biber)

2-3 red Bell peppers

Vinaigrette Sauce:
2 - 3 garlic cloves, mashed with salt
1 tbsp Apple cider vinegar (or any vinegar)
4 tbsp extra virgin olive oil

Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes and peel off the skin.

Slice them in a big chunks. Arrange the roasted red peppers on a serving dish. Whisk the sauce ingredients and pour all over them. Sprinkle some finely chopped parsley on top.

Serve it with any kind of fish, meat, chicken or pasta as an appetizer or salad.