Roasted Pepper Medley

Ingredients
Green Peppers
Cubanelle Peppers
Hungarian Wax Peppers
1/2 cup extra virgin olive oil
4 garlic cloves, minced
1 tablespoon chopped parsley
salt and pepper, to taste
brown paper bag
1 tsp sea salt or kosher salt

Preparation
Preheat broiler or grill. Cook the whole peppers over high heat until they have blackened spots and blisters and are tender.
Place the peppers into a brown paper bag and roll up the top to seal, close to the peppers. Set aside until the peppers cool.
When the peppers are cool, remove the skins. Slice the peppers open and scrape out the cores and seeds. Rinse under water quickly and dry well with paper towels. Cut into strips or halves.
In a clean jar, combine salt, olive oil, garlic and parsley. Add peppers and store in refrigerator for up to three weeks.

To add into pasta or a salad, I would suggest roasting one pepper per two or three guests. For an antipasti, I would roast one pepper per guest. Mix and match the colors for a pretty antipasti platter effect!