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