Roasted pepper salad

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

Similar recipes