Recipe - Pepper Salad

Stephen Ceideburg
4 lg Sweet peppers *
4 tablespoon Olive oil
2 Garlic cloves, minced
4 tablespoon Italian parsley, finely
chopped
Salt and freshly ground
black pepper
2 tablespoon Capers, rinsed
2 teaspoon Balsamic vinegar (optional)

* (an assortment of red, yellow, orange and chocolate)

Roast the peppers in a 425 degree F. oven for 45 minutes, Turn the peppers
several times until the skin is charred all over. Remove the peppers from
the oven and place them in a paper bag for 15 minutes to let them steam.

Alternatively, the peppers can be grilled whole, then peeled and seeded.
Peel the peppers carefully to remove all the blackened skin.

Cut the peppers open and remove the stem and seeds. Cut the peppers into
1/4inch slices.

Over low heat, saute the garlic in the oil for about a minute. Add the
peppers and continue cooking for 5 more minutes. Add half the parsley and
salt and pepper to taste. Remove from the heat and add the capers. If you
want added sharpness, add the vinegar.

Cool and season to taste with salt and pepper.

Garnish with chopped parsley.

Note: These peppers can also used alone or combined with sauteed scallops
and leeks for a wonderful pasta sauce.

PER SERVING: 150 calories, 1 g protein, 7 g carbohydrate, 14 g fat (2 g
saturated), 0 mg cholesterol, 90 mg sodium, 2 g fiber.

Sibella Kraus writing in the San Francisco Chronicle, 10/27/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini