"The flavor of this juicy pepper combo improves the second day and can be made up to four days ahead," says Jane. "Remove from the refrigerator about 30 minutes before serving and adjust seasonings, if necessary." Jane suggests buying the peppers at a farmers' market to make sure their skins are unwaxed.
Coastal Living SEPTEMBER 2004
Combine all ingredients in a large bowl, tossing well. Pour vegetable mixture into a lightly greased 13- x 9-inch baking dish.
Bake at 375º for 45 minutes, stirring occasionally. Serve hot or at room temperature.
Go to full version of
Sweet-and-Sour Roasted Peppers recipe
