Minted Pepper Salad

Ingredients

• 1 1/2
  
  pounds red bell peppers
  
• 1
  
  clove garlic
  
• 1/4
  
  cup olive oil
  
• 1
  
  tablespoon finely chopped mint leaves
  
• 
  
  Salt and freshly ground black pepper, to taste
  
• 1
  
  tablespoon balsamic vinegar
  

Directions

1. Preheat the broiler. Place peppers on a baking sheet and broil for about 20 minutes, turning occasionally, until their skin is charred. Transfer the peppers to a bowl and cover with plastic wrap. Let them sit 20 minutes, then gently peel the skin off of the peppers and remove and discard the seeds and the stem. Slice the peppers into 2 inch-wide strips.
2. Using a mortar and pestle, crush the garlic until it forms a paste. Place the garlic paste in a bowl and add the olive oil, the mint leaves, and some salt and freshly ground black pepper to taste. Place the pepper strips in the bowl and coat well. Let marinate in the refrigerator overnight.
3. About 30 minutes before serving, remove the peppers from the refrigerator and let them come to room temperature. Add the balsamic vinegar and toss to coat.