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
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”