Pimentos al ajo (Garlic roasted peppers)       

A greal tapas or starter. Some cayenne pepper can be added in the oil or sprinkled on top for a bit of spice
4 large fresh red peppers 4 sliced cloves of garlic olive oil salt and pepper
Halve the peppers lengthways and paint with olive oil. Grill until the skin blackens and blisters. Remove from the grill and let cool. Remove the skin gently with a knife. When the peppers have cooled completely, fry in lots of olive oil and garlic. Season to taste and serve on bread with the garlic flavoured oil drizzled on top.