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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The garlic, oregano and olive oil give this salad a taste that's as bold as its color. We've eaten it as a side dish or piled high on garlic toast as an appetizer or snack. Cookie Curci, San Jose, California Ingredients:
6 medium sweet red peppers |
1/2 cup olive oil |
1/4 cup chopped fresh parsley |
2 to 3 garlic cloves, minced |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
lettuce leaves, optional |
Directions:
1. Place whole peppers on a broiler pan; broil 4 in. from the heat until skins blister, about 2-3 minutes. With tongs, rotate peppers slightly. Continue broiling and rotating until all sides are blistered and blackened.
2. Immediately place peppers in a brown paper bag. Close bag and let stand for 15-20 minutes. Peel off the charred skin and discard. Remove stem and seeds. Cut peppers into 1/4-in. wide strips.
3. In a large bowl, whisk the oil, parsley, garlic, oregano and salt. Add peppers; toss to coat. Cover and chill for 3-4 hours. Serve on lettuce if desired. Yield: 6 servings.
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