6 lg. red peppers
1/3 c. minced parsley
1/2 tsp. fresh ground pepper
1/2 tsp. salt
2 lg. cloves of garlic (sliced)

Broil peppers. Be sure to cut up to fit toaster oven. Broil until skin is black and blistered, about 5 minutes. Put broiled peppers in brown bag until cooled. Peel and scrape off skin with sharp knife. Do not rinse. Cut in thin slices and combine remaining ingredients. Chill and serve.