Herb and Roasted Pepper Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A good way to use over-abundant summer peppers. From BHG magazine Ingredients:
6 red sweet peppers or 6 yellow sweet peppers or 6 green sweet peppers, halved lengthwise with seeds and membranes removed |
1/3 cup sliced pitted ripe olives |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
2 tablespoons sliced green onions |
2 tablespoons drained capers |
2 cloves garlic, minced |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh oregano |
1/4 teaspoon pepper |
1/4 cup crumbled feta cheese |
lettuce leaf |
Directions:
1. Place pepper halves, cut side down, on a foil-lined baking sheet.
2. Bake at 425 degrees for 20 minutes or until skin bubbles.
3. Let stand in a brown paper bag 30 minutes and then peel skin.
4. Cut into strips.
5. Toss together peppers, olives, oil, vinegar, onion, capers, garlic, basil, oregano and pepper.
6. Cover and chill up to 1 day ahead of serving.
7. Serve on lettuce leaves and top with feta cheese.
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