Roasted Pepper Salad
Ingredients:
- 4 large yellow peppers
- 2 large red peppers
- 2 large green peppers
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- salt and pepper to taste
Char 2 yellow, red and green peppers over gas flame or in broiler, turning occasionally, until skin blackens. Place in plastic bags; let stand 10 minutes to steam. Peel, seed, and rinse peppers if necessary; pat dry. Cut into 1/3-inch wide strips and place in medium bowl. Mix vinegar, salt and pepper in a small bowl. Slowly whisk in oil in thin stream. Stir into peppers. Let stand 2 hours, stirring occasionally. Cut stem off remaining two peppers. Remove seeds and ribs. Fill with pepper salad. Serve at room temperature.
Enjoy!
