Instructions: Preheat oven to 400F.

Roast the peppers on a baking sheet for 15 minutes. Turn them over & bake them for another 10 minutes. Remove from the oven & wrap them separately in a paper bag. Set aside to cool.

When cool enough to handle, peel the skin off each pepper & remove the seeds. Slice into 1 cm strips.

Heat the oil in a skillet over low heat. Add the garlic slices. When it is golden brown, add the pepper strips. Saute for 5 to 7 minutes, shaking the skillet occasionally. Serve warm or cold with sangria.

VARIATION: Replace the red bell peppers with orange bell peppers.

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