Yield: 1 Servings
|1 tablespoon||Olive oil|
|1½ teaspoon||Balsamic vinegar|
FROM MY GARDEN SHOW #5520
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