Roasted Red Peppers With Rosemary |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Serve with French Bread. Ingredients:
2 large sweet red peppers |
2 -3 tablespoons sherry vinegar |
1 tablespoon olive oil |
1 teaspoon minced fresh rosemary |
salt and pepper |
Directions:
1. Skewer peppers on long forks, roast over high open flame, turning often until skin is uniformly blackened.
2. Removed blackened skins.
3. Slice each pepper open and remove seeds. Cut into 1/2 inch strips.
4. Place on a plate; sprinkle with remaining ingredients.
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