Yield: 1 Servings
|8 \N||Red and /or green bell peppers or pimentos; halved and|
|3 \N||Onions,; quartered or in eighths|
|1 \N||Head garlic, papery outer husk removed|
|¼ cup||Olive oil|
|¼ cup||Red wine vinegar|
|2 tablespoons||Rosemary and thyme, mixed,|
|¾ cup||Grated Parmesan cheese, optional|
|\N \N||Salt and freshly ground black pepper|
Preheat the oven to 400 degrees. Spread the peppers out on 2 greased baking sheets, cut side down. Arrange the onions on top. Brush the vegetables with oil. Wrap the garlic in foil and add to the sheet. Bake, uncovered, for 1 hour. Unwrap the foil from the garlic, remove the garlic cloves from their skins, then stir the peppers, onions and garlic together. Continue roasting an hour or so, stirring every 30 minutes, until nicely charred. In a very large bowl, combine the roasted vegetables, garlic, vinegar, herbs and Parmesan. Season to taste with salt and pepper.
Yield: 8 to 10 servings.
Recipe By :NATHALIE DUPREE SHOW#ND7049 Posted to MC-Recipe Digest V1 #288 Date: Sat, 9 Nov 1996 14:29:22 -0500 From: Meg Antczak <meginny@...>