Herb Polenta With Roasted Peppers With Spiced Oil And Bal

God never pursues His glory at the expense of the good of His people, nor does He ever seek our good at the expense of His glory. He has designed His eternal purpose so that His glory and our good are inextricably bound together. What comfort and encouragement this should be to us. If we are going to learn to trust God in adversity, we must believe that just as certainly as God will allow nothing to subvert His glory, so He will allow nothing to spoil the good He is working out in us and for us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
	Sami		1	Servings

INGREDIENTS

2		Red peppers
2		Yellow peppers
2		Orange peppers
2		Green peppers
2		Stems rosemary
4		Whole cloves garlic –
		lightly
		Bruised to
		reease the flavour
12		Black olives – stoned
12		Green olives – stoned
1	T	Peppercorns – crushed
		Flakes of sea salt
		Extra virgin olive oil
		Balsamic vinegar
		Polenta

INSTRUCTIONS

Pre-heat oven to 240Ã¸C/475Ã¸F/gas mark 8  Rub the peppers with oil and
roast until skins are blakened and  blistered (about 1/2hr).  Remove
and put into a plastic bag. seal and leave to cool.  When cool, remove
from bag and peel off the skins which should easily  slip off.  Cut in
half, remove central core, seeds and membranes. Cut peppers  into even
lengths and put into a deep bowl.  Add olives, peppercorns garlic and
rosemary. Season with sea salt and  then cover with olive oil and a
splash a little balsamic vinegar.  Turn gently in the oil and then
leave in a cool place for the  flavours to mellow.  Serve with some
herbed polenta.  Converted by MC_Buster.  Per serving: 193 Calories
(kcal); 1g Total Fat; (5% calories from  fat); 7g Protein; 46g
Carbohydrate; 0mg Cholesterol; 14mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 0 Fat;  0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”