| 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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