Sweet Red Pepper Salad
The garlic, oregano and olive oil give this salad a taste that's as bold as its color. We've eaten it as a side dish or piled high on garlic toast as an appetizer or snack. —Cookie Curci-Wright, San Jose, California
SERVINGS
|
6
|
CATEGORY
|
Salads
|
METHOD
|
Broiled
|
PREP |
25 min. |
TOTAL
|
25 min.
|
INGREDIENTS
- 6 medium sweet red peppers
- 1/2 cup olive or vegetable oil
- 1/4 cup chopped fresh parsley
- 2 to 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- Lettuce leaves, optional
DIRECTIONS
Place whole peppers on a broiler pan; broil 4 in. from the heat until skins blister, about 2-3 minutes. With tongs, rotate peppers slightly. Continue broiling and rotating until all sides are blistered and blackened. Immediately place peppers in a brown paper bag. Close bag and let stand for 15-20 minutes. Peel off the charred skin and discard. Remove stem and seeds. Cut peppers into 1/4-in.-wide strips. In a shallow container, combine the oil, parsley, garlic, oregano and salt. Add peppers and toss. Cover and chill for 3-4 hours. Serve on lettuce if desired. Yield: 6 servings.