A quick seasoning of garlic, lemon, and a dash of apple cider vinegar adds rustic sophistication to roasted red peppers. A salad that goes well with any meal. You can also skip the step of roasting the peppers and use store bought roasted peppers.
Preheat the broiler. Place the peppers on a baking sheet 4 inches from the heat and char, turning frequently, until blackened on all sides, 6 to 8 minutes. ( you can also char the peppers until they are black from all sides on the stove top) Transfer the peppers to a bowl, cover with plastic wrap, and let sit for 15 to 20 minutes. Once cool, peel off and discard the pepper skins and remove and discard the seeds. Slice the peppers into strips, place them in a bowl, add the other ingredients, and mix well. Adjust seasoning as needed.
