Side Pannel
Roasted Pepper Salad
Ingredients List
- 4 Red bell peppers
- Or a combination of
- Red/green/yellow
- 1/3 c Olive oil
- 2 tb Balsamic vinegar
- 3 tb Fresh parsley and basil --
- Finely chopped
- 1 Clove garlic -- minced
Directions
1. Roast peppers over an open flame or in broiler, turning frequently,
until skins are charred and blistered. Place in a plastic bag; close top
and let sit 5 to 10 minutes. Remove skins under running water.
2. Cut peppers in half, holding them over a bowl to catch juice. Remove
seeds and stem. Tear lengthwise into strips 1/2 to 1 inch wide. Put in a
serving bowl or dish.
3. In a small bowl whisk together pepper juice, olive oil, vinegar, herbs,
and garlic. Pour over peppers.
4. Serve immediately or marinate at room temperature several hours.
* Timesaver Tip: Recipe can be made up to 1 day ahead. Store in the
refrigerator, covered. Serve at room temperature.
until skins are charred and blistered. Place in a plastic bag; close top
and let sit 5 to 10 minutes. Remove skins under running water.
2. Cut peppers in half, holding them over a bowl to catch juice. Remove
seeds and stem. Tear lengthwise into strips 1/2 to 1 inch wide. Put in a
serving bowl or dish.
3. In a small bowl whisk together pepper juice, olive oil, vinegar, herbs,
and garlic. Pour over peppers.
4. Serve immediately or marinate at room temperature several hours.
* Timesaver Tip: Recipe can be made up to 1 day ahead. Store in the
refrigerator, covered. Serve at room temperature.
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