Roasted red peppers with provolone

Yield: 4 servings

Measure Ingredient
6 \N Bell pepper -- any colors
2 tablespoons Olive oil
1 tablespoon Balsamic vinegar
\N \N Salt and pepper
4 ounces Provolone cheese -- sliced
1 \N Italian bread loaf -- cut into 4 pieces

Using long metal tongs hold each pepper over an open flame to roast, charring all sides. Place the peppers in a paper bag or covered bowl and allow to steam for 10 to 15 minutes. When they are cool enough to handle, remove the stems and seeds. Scrape off the charred skin and slice each pepper into 1" ribs. Place in a bowl with any juices.

Sprinkle with the olive oil, vinegar, salt and pepper. Taste for seasoning. Assemble sandwiches and spoon juices over the top.

Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-18-95 (159) Fido: Cooking

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