Name: Pepper Melange
Ingredients: 8 Red and /or green bell peppers or pimentos; halved and; 3 Onions,; quartered or in eighths; 1 Head garlic, papery outer husk removed; 1/4 c Olive oil; 1/4 c Red wine vinegar; 2 tb Rosemary and thyme, mixed,; 3/4 c Grated Parmesan cheese, optional; Salt and freshly ground black pepper

I am secure in Christ. His presence and His approval is all that matters. Therefore I can make it my ambition to live out by grace perfecting holiness, not what I want to be but what I already am and who I will practically be for an eternity in heaven. I will not be continually defeated by a wounded ego, but will be at peace devoting the rest of my days not to the vain emptiness of self-love that lives for the sinful and the temporary. I know I am already loved by God. I can get out of the way and seek with God’s love now in me to spread of that love back to God and others. I will not use people to meet my needs, but realize my needs are met in the sufficiency of Christ and seek to bless the needs of others instead as Christ lives His life through me.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		New, Text, Import	1	Servings

INGREDIENTS

8		Red and /or green bell peppers or pimentos; halved and
3		Onions,; quartered or in eighths
1		Head garlic, papery outer husk removed
1/4	c	Olive oil
1/4	c	Red wine vinegar
2	tb	Rosemary and thyme, mixed,
3/4	c	Grated Parmesan cheese, optional
		Salt and freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 400 degrees. Spread the peppers out on 2 greased baking
sheets, cut side down. Arrange the onions on top. Brush the vegetables with
oil. Wrap the garlic in foil and add to the sheet. Bake, uncovered, for 1
hour. Unwrap the foil from the garlic, remove the garlic cloves from their
skins, then stir the peppers, onions and garlic together. Continue roasting
an hour or so, stirring every 30 minutes, until nicely charred. In a very
large bowl, combine the roasted vegetables, garlic, vinegar, herbs and
Parmesan. Season to taste with salt and pepper.
Yield: 8 to 10 servings.
Recipe By     :NATHALIE DUPREE SHOW#ND7049
Posted to MC-Recipe Digest V1 #288
Date: Sat, 9 Nov 1996 14:29:22 -0500
From: Meg Antczak <meginny@frontiernet.net>

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