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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera 2005 Sauvignon Blanc 2005 Glissando Peperonata 3 tablespoons olive oil 6 medium bell peppers red 6 medium bell peppers green 2 large green poblano peppers 2 large onions cut into 1 inch wedges 2 cloves unpeeled garlic 4 thyme sprigs salt and freshly ground pepper 1/3 cup fresh basil Coat roasting pan with oil and place peppers, onions, and garlic in bottom. Sprinkle with Thyme. Drizzle with the remaining oil and cover with foil tightly. Bake in bottom third of oven for 45 minutes at 400 degrees. Remove pan and let cool. Remove foil. Place peppers in closed plastic bag. After 30 minutes remove and take off skin of peppers saving any juices in a bowl. Cut peppers into strips over the bowl capturing juices. Strain pepper juices. Squeeze garlic pulp into juice and blend with hand held blender. Remove onion wedges and add them to peppers. Add salt and pepper to dressing and pour over vegetables. Refrigerate for five days and sprinkle fresh basil over the vegetables before serving. Enjoy with our 2005 Sauvignon Blanc.

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