Serves 4 to 6
Gourmet Magazine, May 2006
2 lb mixed bell peppers, tender-roasted (see below) and cut lengthwise into 1/4-inch- wide strips
3 tablespoons white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons capers in brine, rinsed and drained
2 tablespoons chopped fresh basil
Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.
To Tender-Roast Bell Peppers:
Preheat broiler. Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes.
Transfer to a bowl. Cover and let steam 15 minutes. Peel.
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