| This recipe is liked by 0 person(s). |
Roasted pepper salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 3 | red peppers |
| 2 | orange bell pepper |
| 1/3 cup | kalamata olives thinly sliced |
| 1/4 cup | olive oil |
| 2 tablespoon | drained capers |
| 6 | fresh basil leaves chopped |
| 2 garlic cloves minced | |
| Salt | |
| pepper | |
Preheat broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally about 15 minutes. Enclose the peppers in the resealable plastic bag. Set aside until cooled to room temperature about 20 minutes
Peel, seed, and cut peppers into 1/2 inch thick strips. Toss the peppers strips , olive, oil, capers,basil, garlic, salt and pepper in a bowl cover and refrigerated up to two days.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.