Wednesday, July 27, 2011

Summer On a Plate: Delicious Roasted Pepper Salad

Roasted Pepper Salad
I'm in love with the bright, fresh and delectable tastes of Summer.  And this roasted pepper salad screams Summer on a plate.  The beauty alone is enough to make you want to grab a fork and dive in, but the tastes are what will keep you coming back for more.

This simple, yet elegant, salad boasts of the wonderful sweetness of roasted peppers, fresh basil and grape tomatoes contrasted with the briny goodness of capers, seasonings and a light dressing of balsamic vinegar and extra virgin olive oil.

It's perfect as a light vegetarian meal or as an elegant side dish or appetizer course.  And it's a cinch to pull together, with little more fuss than turning on the broiler and gathering your ingredients.  So let the tastes of Summer come alive in your kitchen with this recipe...and Happy Eating!

Roasted Pepper Salad
2 bell peppers
Fresh basil leaves, torn
1 tablespoon capers
1/4 cup grape tomatoes, halved
Salt and pepper, to taste
Drizzle of balsamic vinegar and extra virgin olive oil

Pre-heat broiler to high.
Place peppers on a lined baking sheet and place under pre-heated broiler.  Broil until the skin of the peppers is charred, about 15-20 minutes, rotating peppers occasionally to ensure all sides are charred.
Transfer roasted peppers to a bowl, cover with plastic wrap, and allow them to steam and cool for 15-20 minutes.  (This will make removing the skin a cinch.)  Peel the skin from the cooled peppers, remove the seeds and stem, and slice the peppers into thick strips.
Arrange the peppers on a plate and garnish with the basil, tomatoes, capers, vinegar, and olive oil.  Season to taste with salt and pepper and serve at room temperature or chilled.  Enjoy!


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