Ingredients:
-3 long hot green peppers, sliced in half and seeds removed
-3 red peppers, sliced in half and seeds removed
-3 orange peppers, sliced in half and seeds removed
-3 yellow peppers, sliced in half and seeds removed
-¼ cup olive oil
-6 large cloves of garlic, sliced very thin
-¼ cup currants
-¼ cup toasted pine nuts
-¼ cup red wine or balsamic vinegar - whichever you prefer
Directions:
1. In a large skillet, add the olive oil and heat on high
2. Add the garlic and cook for about a minute
3. Add the peppers and cook for about 15 minutes or until they start to brown
4. Once the peppers are browned, add the currants and cook for an additional 3-4 minutes
5. Remove peppers and all the juices for the pan and put into a bowl
6. Sprinkle with the pine nuts and serve with a crispy baguette