Recipe - Pepper Jelly Mold

8 Red and /or green bell
peppers or pimentos;
halved and
3 Onions,; quartered or in
eighths
1 Head garlic, papery outer
husk removed
One fourth cup Olive oil
One fourth cup Red wine vinegar
2 tablespoon Rosemary and thyme, mixed,
Three fourths cup Grated Parmesan cheese,
optional
Salt and freshly ground
black pepper

Preheat the oven to 400 degrees. Spread the peppers out on 2 greased baking
sheets, cut side down. Arrange the onions on top. Brush the vegetables with
oil. Wrap the garlic in foil and add to the sheet. Bake, uncovered, for 1
hour. Unwrap the foil from the garlic, remove the garlic cloves from their
skins, then stir the peppers, onions and garlic together. Continue roasting
an hour or so, stirring every 30 minutes, until nicely charred. In a very
large bowl, combine the roasted vegetables, garlic, vinegar, herbs and
Parmesan. Season to taste with salt and pepper.

Yield: 8 to 10 servings.
Recipe By :NATHALIE DUPREE SHOW#ND7049

Posted to MCRecipe Digest V1 #288

Date: Sat, 9 Nov 1996 14:29:22 0500

From: Meg Antczak meginny@frontiernet.net