Roasted Red and Yellow Peppers

*Both the French and the Italians love to roast Peppers and enjoy them with Fresh Bread. Here's my "French" take on the recipe by adding Garlic, Shallots, Bay Leaves and Rosemary.
2 Large Red Peppers
2 Large Yellow Pepper
1/2 t finely minced Garlic
1/2 t finely minced Shallots
1 Bay Leaf
1 Sprig Fresh Rosemary (or 1/2 t. dried Rosemary)
Salt and Pepper to taste
Extra Virgin Olive Oil (to cover the Peppers for Marinating)
On a baking pan covered with foil either roast the peppers in a preheated oven at 350 for about 1/2 hour or put the oven on Broil and turn the Peppers every few minutes until all the sides are charred and black. Remove from oven and place the peppers in a paper bag and fold the bag to seal or put them in a container with a lid. If using a paper bag put the bag in a bowl to prevent it from leaking everywhere. When the peppers have cooled, remove the outside skins, cut open Peppers and remove the seeds and stems. (A trick is to do all of this under running cool water then dry then on paper towels. It makes it much easier, but you do loose a bit of the flavor. Try it both ways and see what works for you best.)
Then cut the peppers into 1/2 in strips, or what ever size you like and put them in a container with a lid. Add the Garlic, Shallots, Olive Oil, Bay Leaf, Rosemary and Salt and Pepper to taste.
Leave the Peppers in the fridge to marinate for at least one hour before serving. They will keep in the fridge for several days, but they are so good you should never have to worry about this! Serve with Fresh Crusty French Bread and your favorite Wine and Voila you are in Provence for lunch!