FROM MY GARDEN SHOW #5520
Roast peppers by placing whole pepper on a broiler sheet or a grill. Turn
frequently until all sides are blackened. Place peppers in a brown paper
bag or a bowl covered with plastic wrap. This will steam the pepper and
make the skin easy to remove. Remove skin. Slice and arrange in a colorful
display on a platter. Drizzle with olive oil, balsamic vinegar and garnish
with basil sprigs.
Posted to EAT-L Digest 03 Sep 96
From: Connie Anderson <connie@USA.NET>
Date: Wed, 4 Sep 1996 09:06:17 -0500
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