Roasted Pepper Salad Recipe
Ingredients
| Red or green bell peppers - 2, halved and seeded | ||
| Lettuce leaves for serving | ||
| Red bell pepper | 1 Medium (FOR STUFFING) | |
| Green pepper | 1 Medium (FOR STUFFING) | |
| Red onion | 1/3 Cup (16 tbs), separated into rings (FOR STUFFING) | |
| Mushrooms - 4 1/2-oz. jar, drained | ||
| Red wine vinegar | 3 Tablespoon (FOR STUFFING) | |
| Oil | 3 Tablespoon (FOR STUFFING) | |
| Salt | 1/8 Teaspoon (FOR STUFFING) | |
| Pepper | 1/8 Teaspoon (FOR STUFFING) | |
Directions
MAKING
1) On a broiler pan arrange 1 red and 1 green pepper. Broil 3 to 4 inches from heat, turning occasionally until skin blackens. Remove from pan.
2) Place in a plastic bag and let stand for 10 minutes to steam.
3) Peel and seed the peppers. Cut into 1/2-inch pieces.
4) Take a medium bowl and combine onion, mushrooms and pepper pieces.
5) In another small bowl combine oil, vinegar, salt and pepper. Pour this dressing over the vegetable mixture and toss.
6) Cover and refrigerate for several hours or overnight, stirring occasionally.
SERVING
7) Stiff inside bell pepper halves and serve on lettuce lined plates.
1) On a broiler pan arrange 1 red and 1 green pepper. Broil 3 to 4 inches from heat, turning occasionally until skin blackens. Remove from pan.
2) Place in a plastic bag and let stand for 10 minutes to steam.
3) Peel and seed the peppers. Cut into 1/2-inch pieces.
4) Take a medium bowl and combine onion, mushrooms and pepper pieces.
5) In another small bowl combine oil, vinegar, salt and pepper. Pour this dressing over the vegetable mixture and toss.
6) Cover and refrigerate for several hours or overnight, stirring occasionally.
SERVING
7) Stiff inside bell pepper halves and serve on lettuce lined plates.
Chef
