Preheat oven to 180 degrees.
Select about 12 fresh peppers, red, yellow, or green.
Place peppers on a roasting tray and roast until peppers are tender when pierced with a fork. Remove from oven and wait until cool; remove skin from peppers.
Coat roasted peppers with olive oil, fresh minced garlic, and red pepper flakes, if desired. A tablespoon or so of vinegar may also be optionally added.
Refrigerate for at least 1 hour before serving.
Serve roasted peppers with warm bread or in antipasto.
Submitted by: rosa
