| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Red bell pepper |
| 1 |
lg |
Yellow bell pepper |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Extra-virgin olive oil |
| 1 |
ts |
Fresh lemon juice |
| 1 1/2 |
ts |
Coarsely chopped parsley or basil |
|
|
Salt & fresh ground pepper |
INSTRUCTIONS
Cook peppers directly over open flame, under preheated broiler on in
extremely hot, dry cast iron skillet. Rotate peppers to char on all sides.
Place charred peppers in mixing bowl and cover with plastic wrap, sealing
bowl or put in paper bag and close bag. Heat and moisture will stem off
charred skin. Let stand 30 minutes. Peel garlic and cut each clove in half
lengthwise. Cut peppers vertically from tip to stem, remove seeds and stem.
Peel under running water. Slice each into 5-6 strips. Place strips in
mixing bowl and season lightly with salt and fresh ground pepper. Add
garlic, olive oil, lemon juice and parsley or basil. Chill several hours.
Bring to room temperature before serving. Makes 2 first-course servings.
STARS & STRIPES, 6 DEC 92
SERVE WITH MARKET STREET CHICKEN
SALAD
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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