Title: Roasted Pepper Salad
Categories: Vegetables
Yield: 8 Servings

4 Red bell peppers
Or a combination of
Red/green/yellow
1/3 c Olive oil
2 tb Balsamic vinegar
3 tb Fresh parsley and basil --
Finely chopped
1 Clove garlic -- minced

1. Roast peppers over an open flame or in broiler, turning frequently,
until skins are charred and blistered. Place in a plastic bag; close top
and let sit 5 to 10 minutes. Remove skins under running water.

2. Cut peppers in half, holding them over a bowl to catch juice. Remove
seeds and stem. Tear lengthwise into strips 1/2 to 1 inch wide. Put in a
serving bowl or dish.

3. In a small bowl whisk together pepper juice, olive oil, vinegar, herbs,
and garlic. Pour over peppers.

4. Serve immediately or marinate at room temperature several hours.

* Timesaver Tip: Recipe can be made up to 1 day ahead. Store in the
refrigerator, covered. Serve at room temperature.

Recipe By : the California Culinary Academy

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip