| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, June 1996 i | 8 | Servings | |
INGREDIENTS
| 6 | tb | Olive oil — plus more for |
| Grill | ||
| 3 | Whole yellow bell peppers | |
| 3 | Whole red bell peppers | |
| 2 | lg | Garlic cloves — minced |
| 2 | tb | Red wine vinegar |
| 1 1/4 | ts | Fresh thyme — finely |
| Chopped | ||
| 1/2 | ts | Salt |
| 1/8 | ts | Freshly ground pepper |
INSTRUCTIONS
Brush grill with oil; heat to medium to hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips. In a bowl, combine garlic, vinegar, thyme, salt, pepper and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette and arrange on a platter to serve. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
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