Tuesday, January 13, 2015

Roasted Red Pepper Salad

This salad is so tasty, a great side dish for grilled meats or as a first course. Spread it on sliced bread.  On it's own our spread chevre cheese on the bread followed by the peppers. Whichever way you use it, it'll be unique and delicious!
  • 6 red bell peppers
  • 1/2 cup fine-quality extra virgin olive oil
  • 3 tablespoons golden raisins
  • 2 tablespoons pine nuts
  • 1 teaspoon chopped Italian parsley
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
Serves up to 6 people.

Here you go ...

Preheat broiler. Broil the peppers, turning them frequently, until the skin has blackened on all sides. Spread the peppers on a baking sheet so they can cool to room temperature.

When the peppers are cool enough to handle, cut them from top to bottom. Scrape away  the seeds from the insides, then turn each half over scrape away the charred skin. Cut the peppers lengthwise into 1/4-inch thick strips. Put them into a bowl.  To the bowl add oil, raisins, nuts, parsley and garlic. Season to taste with salt and pepper, stir. Marinate for at least 1 hour before serving at room temperature.

4 comments:

  1. Preheat broiler. Broil the peppers, turning them frequently, until the skin has blackened on all sides. Spread the peppers on a baking sheet so they can cool to room temperature. Carolyn G. Montford

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  2. I think that this salad will become a wonderful side dish for grilled meat or a chopped baked in the oven.

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  3. Thanks a lot for sharing this recipe! It is incredible! Regards.

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