Roasted Peppers by Jodie Cohen and Gilaad Cohen

Many people don't know that peppers become very sweet when roasted.

INGREDIENTS | SERVES 6

2 tablespoons olive oil

2 green peppers

2 yellow peppers

2 red peppers

6 cloves garlic, minced

Freshly cracked black pepper, to taste

Pour the olive oil in a stainless steel bowl. Dip the peppers in the olive oil, then roast or grill them on an open flame (reserve the bowl with the oil in it). Shock the peppers in ice water and remove the skins.
Julienne the peppers and add them to the bowl with the olive oil, along with the garlic and black pepper,.
Let sit at room temperature in serving bowl until ready to serve.

Paleolithic Diet