Roasted & marinated bell peppers
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil -- plus more for |
| Grill | ||
| 3 | Whole yellow bell peppers | |
| 3 | Whole red bell peppers | |
| 2 | larges | Garlic cloves -- minced |
| 2 | tablespoons | Red wine vinegar |
| 1¼ | teaspoon | Fresh thyme -- finely |
| Chopped | ||
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground pepper |
Directions
Brush grill with oil; heat to medium to hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips. In a bowl, combine garlic, vinegar, thyme, salt, pepper and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette and arrange on a platter to serve.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500