Roasted Pepper Salad
3 lg. green peppers
3 lg. red peppers
1/2 cup olive oil
1/4 cup red wine vin.
2 Tbsp dry sherry
1 clove garlic, minced
salt & freshly ground pepper to taste
Broil peppers, turning frequently until completely charred or blackened.
Remove to lg. bowl. Cover bowl 8-10 min for steam to loosen skins (or
place in brown paper bag). Cut in 3/8" lengthwise strips. In serving dish
mix oil, vinegar, sherry, garlic, salt & pepper. Add peppers. Toss
thoroughly to coat. Cover and let marinate 1-2 hrs. before serving.
Makes 8 servings.
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