Roasted pepper and tomato salad

Yield: 8 servings

Measure Ingredient
2 larges Red bell peppers
2 larges Green bell peppers
6 \N Tomatoes
6 \N Garlic cloves, minced
2 tablespoons Olive oil
2 tablespoons Fresh lemon juice

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand for 10 minutes. Peel, seed and cut peppers into strips. Transfer to medium bowl.

Blanch tomatoes in a pot of boil water for 20 seconds. Drain and peel tomatoes. Cut in half, squeeze out the seeds. Cut tomatoes into 1" pieces. Add tomatoes and remaining ingredients to peppers and toss to coat. Season to taste with salt & pepper.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 06-13-95

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