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Roasted Pepper Salad
6 large green, red or yellow peppers (or combination)
1/4 cup olive or vegetable oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/8 teaspoon coarsely-ground pepper
Set oven to broil or 550 degrees F.
Arrange peppers on rack in broiler pan. Broil with tops about 5 inches from heat, turning frequently, until blistered on al sides, about 20 minutes.
Place peppers in plastic bag; seal bag. Let stand until peppers can be peeled easily, about 20 minutes.
Remove skin, stems and seeds from peppers. Cut peppers into 1/2-inch wide strips, and place in nonreactive bowl.
Shake remaining ingredients in tightly covered jar; pour over peppers.
Cover and refrigerate at least 4 hours.
Remove from refrigerator 30 minutes before serving.
Yields 6 servings.