Roasted Pepper Salad Recipe
Ingredients
| Sweet peppers | 2 To taste | |
| Green pepper | 1 To taste | |
| Broccoli flowerets | 1 Cup (16 tbs) | |
| Baby pear tomatoes or cherry tomatoes, halved - 1 cup | ||
| Hearts of palm | 14 Cup (16 tbs), drained | |
| Snipped parsley | 1 Tablespoon (Salad oil - 2 tablespoons) | |
| Water | 1 Tablespoon (Salad oil - 2 tablespoons) | |
| Lemon juice | 1 Tablespoon (Salad oil - 2 tablespoons) | |
| Garlic | 2 Clove (5gm), minced (Salad oil - 2 tablespoons) | |
| Dried basil | 1 Teaspoon, crushed (Salad oil - 2 tablespoons) | |
| Salt | 14 Teaspoon (Salad oil - 2 tablespoons) | |
| Ground black pepper | 14 Teaspoon (Salad oil - 2 tablespoons) | |
| Boston lettuce leaves - for garnishing | ||
Directions
GETTING READY
1) Preheat the oven to 425° F.
MAKING
2) For roasting the peppers, quarter the peppers lengthwise.
3) Remove the stems and seeds and cut small slits into the ends of the pieces to make them lie flat.
4) Place pepper pieces; cut sides down, on a baking sheet lined with foil.
5) Bake in a 425° F oven for about 20 to 25 minutes or until skins are bubbly and brown.
6) Immediately place pepper pieces in a clean brown paper bag and close the bag tightly; cool for a while.
7) In a covered medium saucepan, cook broccoli in a small amount of boiling water for about 5 minutes; drain well.
8) Peel the cooled pepper pieces with a sharp knife.
9) Cut lengthwise into 1/2-inch-wide strips; cut strips crosswise in half.
10) Add pepper strips, broccoli, tomatoes, and hearts of palm in a large bowl.
11) For the marinade, add the oil, parsley, water, lemon juice, garlic, basil, salt, and ground pepper to the quick shake container.
12) Apply seal and shake well.
13) Pour marinade over pepper mixture.
14) Toss lightly to coat.
15) Cover and chill for 4 to 24 hours, stirring at times.
SERVING
16) Line salad plates with lettuce leaves.
17) Divide pepper mixture among the plates and serve.
1) Preheat the oven to 425° F.
MAKING
2) For roasting the peppers, quarter the peppers lengthwise.
3) Remove the stems and seeds and cut small slits into the ends of the pieces to make them lie flat.
4) Place pepper pieces; cut sides down, on a baking sheet lined with foil.
5) Bake in a 425° F oven for about 20 to 25 minutes or until skins are bubbly and brown.
6) Immediately place pepper pieces in a clean brown paper bag and close the bag tightly; cool for a while.
7) In a covered medium saucepan, cook broccoli in a small amount of boiling water for about 5 minutes; drain well.
8) Peel the cooled pepper pieces with a sharp knife.
9) Cut lengthwise into 1/2-inch-wide strips; cut strips crosswise in half.
10) Add pepper strips, broccoli, tomatoes, and hearts of palm in a large bowl.
11) For the marinade, add the oil, parsley, water, lemon juice, garlic, basil, salt, and ground pepper to the quick shake container.
12) Apply seal and shake well.
13) Pour marinade over pepper mixture.
14) Toss lightly to coat.
15) Cover and chill for 4 to 24 hours, stirring at times.
SERVING
16) Line salad plates with lettuce leaves.
17) Divide pepper mixture among the plates and serve.
Chef
