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Sweet Red Pepper Salad
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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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |