Grill-Roasted Peppers
grill-roasted peppers with sherry vinegar, green olives, and capers 
serves 4 to 6 
 
use a mix of red and yellow peppers, if possible. the spanish flavors 
in this dish work especially well with grilled fish, pork, 
or chicken. 
 
4 medium  red and/or yellow bell peppers (about 1 1/2 pounds)
1 Tbsp  sherry vinegar
2 Tbsp  extra-virgin olive oil
  salt and ground black pepper
6 large  green olives, pitted and chopped (about 1/4 cup)
1 Tbsp  drained capers
1 Tbsp  minced fresh parsley leaves
 
grill peppers over medium-hot heat (you can hold your hand 5 inches 
above grill surface for 3 to 4 seconds), turning several times with 
tongs, until skins are blistered and charred on all sides, about 15 
minutes. transfer peppers to medium bowl and cover with plastic 
wrap; let steam to loosen skins. remove skins; core and seed peppers, 
then cut into strips 1 inch wide. return pepper strips with 
accumulated juices to bowl. add vinegar, oil, and salt and pepper 
to taste; toss gently. arrange peppers on large platter and scatter 
with olives, capers, and parsley. (can be covered and set aside 
for 3 hours.) 
 
-- 
(ID: 10983) Mirror: rec.food.recipes: Thu, Sep 4, 2003


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