3 pepper salad

Yield: 1 Servings

Measure Ingredient
1 Yellow pepper
1 Red pepper
1 Green pepper
1 tablespoon Olive oil
1½ teaspoon Balsamic vinegar
Basil sprigs


Roast peppers by placing whole pepper on a broiler sheet or a grill. Turn frequently until all sides are blackened. Place peppers in a brown paper bag or a bowl covered with plastic wrap. This will steam the pepper and make the skin easy to remove. Remove skin. Slice and arrange in a colorful display on a platter. Drizzle with olive oil, balsamic vinegar and garnish with basil sprigs.

Posted to EAT-L Digest 03 Sep 96 From: Connie Anderson <connie@...> Date: Wed, 4 Sep 1996 09:06:17 -0500

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