Roasted peppers with garlic #2

2 Servings

Ingredients

Quantity Ingredient
1 large Red bell pepper
1 large Yellow bell pepper
2 Cloves garlic
1 tablespoon Extra-virgin olive oil
1 teaspoon Fresh lemon juice
1½ teaspoon Coarsely chopped parsley or basil
Salt & fresh ground pepper

Directions

Cook peppers directly over open flame, under preheated broiler on in extremely hot, dry cast iron skillet. Rotate peppers to char on all sides.

Place charred peppers in mixing bowl and cover with plastic wrap, sealing bowl or put in paper bag and close bag. Heat and moisture will stem off charred skin. Let stand 30 minutes. Peel garlic and cut each clove in half lengthwise. Cut peppers vertically from tip to stem, remove seeds and stem.

Peel under running water. Slice each into 5-6 strips. Place strips in mixing bowl and season lightly with salt and fresh ground pepper. Add garlic, olive oil, lemon juice and parsley or basil. Chill several hours.

Bring to room temperature before serving. Makes 2 first-course servings.

STARS & STRIPES, 6 DEC 92

SERVE WITH MARKET STREET CHICKEN SALAD

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