Baked Garlic Peppers Tomato Salad

Baked Garlic, Peppers, Tomato Salad

Serving Size : 4

3 tablespoons Sherry vinegar
1 tablespoon Fresh lemon juice
1/3 cup Olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste
2 Garlic heads
3 Red bell peppers (any other color would be good)
3 Green bell peppers
6 Tomatoes
Olive oil

In a small bowl, whisk together the vinegar, lemon juice, and olive
oil. Season to taste with salt and pepper. Set aside until ready to use.
Preheat oven to 425 degrees.
Cut 1/2-inch off the tops of the heads of garlic, so the cloves are
just visible. Rub the heads of garlic, bell peppers and tomatoes with
olive oil to coat them. With a paring knife, cut a cross across the stem
end of each tomato. Place all the vegetables on a baking sheet and roast
for 30 to 40 minutes, turning every 10 minutes.
Immediately place all the vegetables in a large bowl, cover with
plastic wrap and leave to cool, about 30 minutes. Peel the peppers and
tomatoes, remove the seeds, and cut vegetables into strips. Squeeze the
garlic cloves from their skins. Arrange the vegetables on a large serving
platter, or on individual plates, season with salt and pepper to taste,
and drizzle with the reserved dressing.
This recipe yields 4 to 6 servings.