Yield: 8 Servings
Measure | Ingredient |
---|---|
6 tablespoons | Olive oil -- plus more for |
\N \N | Grill |
3 \N | Whole yellow bell peppers |
3 \N | Whole red bell peppers |
2 larges | Garlic cloves -- minced |
2 tablespoons | Red wine vinegar |
1¼ teaspoon | Fresh thyme -- finely |
\N \N | Chopped |
½ teaspoon | Salt |
⅛ teaspoon | Freshly ground pepper |
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