Title: Roasted & marinated bell peppers
 Categories: Vegetables, June 1996 i
      Yield: 8 Servings
 
      6 tb Olive oil -- plus more for
           Grill
      3    Whole yellow bell peppers
      3    Whole red bell peppers
      2 lg Garlic cloves -- minced
      2 tb Red wine vinegar
  1 1/4 ts Fresh thyme -- finely
           Chopped
    1/2 ts Salt
    1/8 ts Freshly ground pepper
 
  Brush grill with oil; heat to medium to hot. Grill peppers until
  blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and
  seed, saving juices. Cut into 1-inch strips. In a bowl, combine
  garlic, vinegar, thyme, salt, pepper and any pepper juices. Gradually
  whisk in oil. Toss peppers with vinaigrette and arrange on a platter
  to serve.