Sherry Braised Roasted Peppers
|Green bell peppers||1 Pound (2 Large Size)|
|Red bell peppers||1 Pound (2 Large Size)|
|Yellow bell peppers||1 Pound (2 Large Size)|
|Olive oil||1 Tablespoon|
|Minced fresh rosemary||1 Teaspoon|
|Minced fresh thyme||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Medium dry sherry||2 Tablespoon|
1. Preheat broiler.
2. Cut peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag, seal. Let stand 15 minutes. Peel and cut pepper halves into 1/2-inch-wide strips.
3. Heat oil in a large nonstick skillet over medium-high heat. Add capers, rosemary, thyme, and garlic, saute for 1 minute. Reduce heat to medium. Add sherry, cook 1 minute. Add pepper strips and salt, cook 2 minutes or until thoroughly heated.