Roasted Bell Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a beautiful, flavorful salad for entertaining! It came from my Tapas cookbook. Ingredients:
3 red bell peppers |
2 yellow bell peppers |
3 tbs evoo |
2 tbs dry sherry vinegar or lemon juice |
2 garlic cloves, minced |
pinch of sugar |
kosher salt and pepper |
1 tbs capers |
8 small black spanish olives, or kalamata olives |
2 tbs chopped fresh marjoram (i used parsley and thyme) |
Directions:
1. Roast peppers in oven or over gas top range until black and blistered, turning frequently
2. Remove and put in plastic bag for 15 minutes
3. After cooled, make a small hole in base of pepper and gently squeeze out juices into bowl and reserve.
4. Peel blackened skin off with fingers and discard.
5. Cut peppers in half, remove stem, core and seeds and cut pepper into thin strips.
6. Arrange peppers nicely around serving dish.
7. To reserved pepper juice, add olive oil, lemon juice or vinegar, garlic, sugar and salt and pepper
8. Whisk until combined
9. Drizzle over peppers.
10. Sprinkle with capers, olives and marjoram or parsley.
11. Serve at room temperature
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