Yield: 1 Servings
|4||Red peppers (but I have mixed reds & greens--looks nicer)|
|¼ cup||Olive oil|
|2||Tbpns red wine vinegar|
|1||Crushed garlic clove|
|1 teaspoon||Prepared mustard|
|Salt & freshly ground pepper to taste|
Despite their nauseating title, these roasted peppers are one of my sister's better efforts!
Roast peppers under broiler, turning once (at about 5 mins) to ensure both sides become charred. Place broiled peppers in brown paper bag and close over (Tupperware, et al works fine, too). Let steam, sealed, or about 15-20 mins. Peel, seed and cut the slimy buggers into long, thin slices, then place in marinade. Marinate 30 mins or so, and serve on a bed of your favorite salad greens.
Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:59:24 -0500 From: Twallace <twallace@...>