Recipe - Herb Pasty

2 Red peppers
2 Yellow peppers
2 Orange peppers
2 Green peppers
2 Stems rosemary
4 Whole cloves garlic
lightly
Bruised to
; re;ease the flavour
12 Black olives stoned
12 Green olives stoned
1 tablespoon Peppercorns crushed
Flakes of sea salt
Extra virgin olive oil
Balsamic vinegar
Polenta

Preheat oven to 240øC/475øF/gas mark 8

Rub the peppers with oil and roast until skins are blakened and blistered
(about 1/2hr).

Remove and put into a plastic bag. seal and leave to cool.

When cool, remove from bag and peel off the skins which should easily slip
off.

Cut in half, remove central core, seeds and membranes. Cut peppers into
even lengths and put into a deep bowl.

Add olives, peppercorns garlic and rosemary. Season with sea salt and then
cover with olive oil and a splash a little balsamic vinegar.

Turn gently in the oil and then leave in a cool place for the flavours to
mellow.

Serve with some herbed polenta.

Converted by MC_Buster.

Per serving: 193 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g
Protein; 46g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.