Difference between revisions of "Pepper Salad"
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* 1½ tsp [[balsamic vinegar]] | * 1½ tsp [[balsamic vinegar]] | ||
| − | == | + | == Procedures == |
# Roast [[peppers]] by placing whole [[pepper]] on a broiler sheet or a grill. | # Roast [[peppers]] by placing whole [[pepper]] on a broiler sheet or a grill. | ||
# Turn frequently until all sides are blackened. | # Turn frequently until all sides are blackened. | ||
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[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
[[Category:Yellow bell pepper Recipes]] | [[Category:Yellow bell pepper Recipes]] | ||
| − | [[Category:Mozambican | + | [[Category:Mozambican cuisine]] |
| − | [[Category: | + | [[Category:Salad Recipes]] |
Latest revision as of 16:24, 11 July 2012
Ingredients
- 1 yellow pepper
- 1 red pepper
- 1 green pepper
- 1 tbsp olive oil
- 1½ tsp balsamic vinegar
Procedures
- Roast peppers by placing whole pepper on a broiler sheet or a grill.
- Turn frequently until all sides are blackened.
- Place peppers in a brown paper bag or a bowl covered with plastic wrap.
- This will steam the pepper and make the skin easy to remove.
- Remove skin.
- Slice and arrange in a colorful display on a platter.
- Drizzle with olive oil, balsamic vinegar and garnish with basil sprigs.
