Roasted Pepper Melange Recipe
Do not fear when you have to impress a crowd. This Roasted Pepper Melange recipe is a lifesaver. Roasted Pepper Melange as a Side Dish never fails to impress. Roasted Pepper Melange gets its taste from Vegetable. Treat your family to this Roasted Pepper Melange and they are going to adore you for it.
Ingredients
2 large sweet red peppers (10 ounces each)
2 large sweet green peppers (10 ounces each)
2 large sweet yellow peppers (10 ounces each)
2 tablespoons white wine vinegar or cider vinegar
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper, or to taste
1 tablespoon olive oil
2 tablespoons each minced fresh basil and parsley or snipped chives or a combination
1 tablespoon drained capers, chopped (optional garnish)
Directions
1 Preheat the broiler, setting the rack 6 inches from the heat.
Line a broiler pan with aluminum foil and arrange the sweet peppers on their sides on the pan.
Broil the peppers, turning frequently, for 10 to 12 minutes or until they are charred on all sides.
Gently lift the aluminum foil off the broiler pan and wrap it around the peppers.
Place on a cutting board and let stand for 5 minutes.
2 Using a thin knife, scrape the skin off the peppers and discard.
Remove the core, seeds, and ribs; cutthe peppers lengthwise into 1 inch wide strips and rinse them under cold water to remove black bits.
Arrange the strips on a platter.
In a small bowl, whisk together the vinegar, garlic, salt, black pepper, and oil.
Pour the dressing over the peppers and top with the basil, parsley, and, if desired, the capers.
Line a broiler pan with aluminum foil and arrange the sweet peppers on their sides on the pan.
Broil the peppers, turning frequently, for 10 to 12 minutes or until they are charred on all sides.
Gently lift the aluminum foil off the broiler pan and wrap it around the peppers.
Place on a cutting board and let stand for 5 minutes.
2 Using a thin knife, scrape the skin off the peppers and discard.
Remove the core, seeds, and ribs; cutthe peppers lengthwise into 1 inch wide strips and rinse them under cold water to remove black bits.
Arrange the strips on a platter.
In a small bowl, whisk together the vinegar, garlic, salt, black pepper, and oil.
Pour the dressing over the peppers and top with the basil, parsley, and, if desired, the capers.
