Roasted Pepper Melange
|Sweet red peppers||20 Ounce (2 Large, 10 Ounces Each)|
|Sweet green peppers||20 Ounce (2 Large, 10 Ounces Each)|
|Sweet yellow peppers||20 Ounce (2 Large, 10 Ounces Each)|
|White wine vinegar/Cider vinegar||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Black pepper||1⁄4 Teaspoon (Adjust Quantity As Per Taste)|
|Olive oil||1 Tablespoon|
|Minced fresh basil||2 Tablespoon|
|Minced fresh parsley/Snipped chives / a combination||2 Tablespoon|
|Drained capers||1 Tablespoon, chopped (For Garnish)|
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.