Marinated Roasted Peppers with Pine Nuts and Raisins
Roasted red and yellow peppers
Toasted pine nuts
Ground black pepper
Cut the roasted peppers into 1/4-inch / 6 millimeter slices and drain in a sieve or colander for 2 hours.
Combine the peppers with the oil, raisins, pine nuts, parsley and garlic, and season with salt and pepper.
Serve immediately or refrigerate for a later service.