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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Green and red peppers appear as an ingredient in many recipes, but they also make a fine dish on their own. These roast peppers, with their Italian style marinade, can be included in salads and sandwiches or served just as they are. Ingredients:
2 green peppers |
2 sweet red peppers |
1/4 cup olive oil |
1 tablespoon vinegar |
2 garlic cloves, halved |
1/4 teaspoon oregano leaves, crushed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place peppers on baking sheet; bake at 450°F for 25 minutes or until skin blisters and chars. Place peppers in paper bag, or in a bowl and cover with plastic wrap. Close bag; cool until cool enough to handle. Remove thin skin from peppers. Discard skin, seeds and stems. Cut peppers into 1 inch wide strips.
2. In medium bowl, stir together remaining ingredients. Add peppers; toss to coat. Cover; refrigerate until serving time, at least 4 hours. Remove garlic before serving. Yields 1 1/2 cups. Serves 4.
3. ANCHOVIES AND PEPPERS: Prepare as above, but add 1 can (2 ounces) anchovy fillets, drained, to oil mixture along with peppers.
4. Great American Cookbook.
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