Wednesday, January 28, 2009

Roasted Pepper and Carmelized Garlic Salad

This recipe comes from the period of time when calories seemed relavent.
This salad is beautiful, if you don't make it, at least roast bell peppers at some point in your life. To make a meal out of this salad, eat some mozerella cheese. Yellow and red peppers look good together in this recipe, but do what you have to. You don't have to use a gas burner to roast the peppers- its a long and tedious process, and you will get your fingers burned- if you can, spear the peppers and roast them on an open fire. yeah.
4 servings 102 calories
Roast over gas flame and steam in paper bag 10 minutes
4 med yellow and red combination
Remove seeds, skin, ribs, cut into 1” strips
In small skillet combine
2 T olive oil
18 cloves garlic, peeled and sliced
Cook and cook over low heat ‘til tender (7 minutes)
Uncover pan, increase heat to
Moderate and cook ‘til lightly browned
Stir in
4 ½ T balsamic vinegar
2 sprigs thyme
Simmer 1 minute
Arrange peppers on a platter and spoon dressing over them
Sprinkle with fresh parsley and ground pepper

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