Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 each | Yellow pepper, halved |
| 1 each | Red pepper, halved |
| 1 each | Green pepper, halved |
| 4 tablespoons | Olive oil |
| 2 eaches | Garlic cloves, smashed |
| 1 each | Dry shallot, chopped |
| 2 tablespoons | Parsley, chopped |
| 1 teaspoon | Tarragon, fresh, chopped |
| 3 tablespoons | Tarragon vinegar |
| 1 each | Juice of 1/2 lemon |
| 1 x | Salt & pepper to taste |
Preheat oven at broil. Place peppers cut-side-down in baking dish.
Sprinkle each with few drops of olive oil and season well. Place on middle rack in preheated oven and cook 10 to 15 minutes. Remove and set aside. Place garlic, shallot, parsley, tarragon, remaining oil, vinegar and lemon juice in small bowl. Season and mix well, using whisk. Pour dressing over peppers, season and marinate until cooled.
From Morning Star electronic magazine - July 1994 Submitted By JOHN PERILLOUX On 11-01-95