Ingredients

large green peppers, left whole
salt and pepper to taste
1 clove garlic, finely minced
2 Tbsp. parsley, finely chopped
1 1/2 Tbsp. wine vinegar
4 1/2 Tbsp. olive oil
lemon wedges

Cooking Instructions

Place the peppers on a hot griddle or over hot charcoal, but not too close. Cook, turning occasionally, until skin is roasted and almost black all over. Set aside. When peppers are cool enough to handle, peel away the charred skin. Remove the core and seeds from each pepper. Cut the peppers into strips and arrange symmetrically on a serving dish. Sprinkle with salt, pepper, garlic, parsley, vinegar and oil. Chill. Serve garnished with lemon wedges. Serves 4 to 6.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: