Roasted pepper salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Red bell peppers | |
| Or a combination of | ||
| Red/green/yellow | ||
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Balsamic vinegar |
| 3 | tablespoons | Fresh parsley and basil -- |
| Finely chopped | ||
| 1 | Clove garlic -- minced | |
Directions
1. Roast peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a plastic bag; close top and let sit 5 to 10 minutes. Remove skins under running water.
2. Cut peppers in half, holding them over a bowl to catch juice. Remove seeds and stem. Tear lengthwise into strips ½ to 1 inch wide. Put in a serving bowl or dish.
3. In a small bowl whisk together pepper juice, olive oil, vinegar, herbs, and garlic. Pour over peppers.
4. Serve immediately or marinate at room temperature several hours.
* Timesaver Tip: Recipe can be made up to 1 day ahead. Store in the refrigerator, covered. Serve at room temperature.
Recipe By : the California Culinary Academy From: Date: 05/27 File
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