INGREDIENTS

INSTRUCTIONS

Place the peppers directly on a gas or electric burner preheated to
the hottest setting. Roast the peppers until completely charred and
black on all sides, turning with tongs. This will take about 6 to 8
minutes. Be sure to roast the ends of the peppers as well. Peppers  can
also be roasted under the broiler or over a high flame on the  grill.
Wrap the roasted peppers in wet paper towels for 5 minutes or  place
them in a sealed paper bag. (This helps steam off the skin.) To  peel
the peppers, scrape off the charred skin with a paring knife,  stiff
brush, or your fingers. To core and seed the peppers, cut them  in half
lengthwise. Cut out the stem end. Trim or scrape away any  white pith
and seeds inside. Roasted peppers are delectable marinated  in balsamic
vinegar and olive oil. Slice them into salads or puree  them in soups
and sauces. Posted to Digest eat-lf.v097.n007  Recipe by: Steven
Raichlen's High-Flavor Low-Fat Vegetarian Cooking  From: Terry and
Kathleen Schuller <schuller@ix.netcom.com>  Date: Wed, 08 Jan 1997
05:53:01 -0600

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