Yield: 8 Servings
Measure | Ingredient |
---|---|
4 \N | Red bell peppers |
\N \N | Or a combination of |
\N \N | Red/green/yellow |
⅓ cup | Olive oil |
2 tablespoons | Balsamic vinegar |
3 tablespoons | Fresh parsley and basil -- |
\N \N | Finely chopped |
1 \N | Clove garlic -- minced |
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