Thursday, May 16, 2013

Roasted Red Pepper Salad

Roasted Red Pepper Salad


4 large Red Peppers
2 tbsp. Capers, rinsed & drained
12 medium Pitted Black Olives
12 medium Pitted Green Olives
6 tbsp. Extra Virgin Olive Oil
2 cloves Fresh Garlic, pressed
2 tbsp. Balsamic Vinegar
to taste Salt & Black Pepper


Wash and dry peppers before placing over gas stove burner, outdoor grill or under broiler to blacken all the skin. Watch carefully and turn as needed until done. Place the peppers in a large bowl and cover with film to seal in moisture. Let the peppers sit like this for 5 to 10 minutes. Remove the film and peel the peppers of all black and skin. Remove stem and seeds before slicing peppers into strips a half inch wide. Place the peppers in a medium sized bowl. Add the capers and olives to the bowl next. In a separate small bowl, whisk together the olive oil, garlic and vinegar. Season with salt and pepper to taste before combining with the pepper mixture. Let the mixture rest for 30 minutes then toss well, divide among the 6 plates and serve.

Note: To add a little more color to this dish, you could use yellow and/or orange peppers with the red ones.

Ideas for Future Efforts

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