| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
California |
Vegetables |
8 |
Servings |
INGREDIENTS
| 4 |
|
Red bell peppers |
|
|
Or a combination of |
|
|
Red/green/yellow |
| 1/3 |
c |
Olive oil |
| 2 |
tb |
Balsamic vinegar |
| 3 |
tb |
Fresh parsley and basil — |
|
|
Finely chopped |
| 1 |
|
Clove garlic — minced |
INSTRUCTIONS
1. Roast peppers over an open flame or in broiler, turning frequently,
until skins are charred and blistered. Place in a plastic bag; close top
and let sit 5 to 10 minutes. Remove skins under running water.
2. Cut peppers in half, holding them over a bowl to catch juice. Remove
seeds and stem. Tear lengthwise into strips 1/2 to 1 inch wide. Put in a
serving bowl or dish.
3. In a small bowl whisk together pepper juice, olive oil, vinegar, herbs,
and garlic. Pour over peppers.
4. Serve immediately or marinate at room temperature several hours.
* Timesaver Tip: Recipe can be made up to 1 day ahead. Store in the
refrigerator, covered. Serve at room temperature.
Recipe By : the California Culinary Academy
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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