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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 green peppers
2 sweet red peppers
1/4 cup olive oil
1 tbsp. vinegar
2 cloves garlic, halved
1/4 tsp. oregano leaves, crushed
1/4 tsp. salt
1/8 tsp. pepper
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Directions:
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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.
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.
ANCHOVIES AND PEPPERS: Prepare as above, but add 1 can (2 ounces) anchovy fillets, drained, to oil mixture along with peppers.
Great American Cookbook
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Comments from olga
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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.
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