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    Roasted Peppers


    Source of Recipe


    Cooking Light, May 1995, page 86

    List of Ingredients




    3 medium red bell peppers (1-1/4 pounds)
    3 medium yellow bell peppers (1-1/4 pounds)
    2 tablespoons balsamic vinegar
    1/4 teaspoon salt (may wish to reduce or omit)

    Recipe



    Cut the bell peppers in half lengthwise, and discard the seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet, and flatten with palm of hand. Broil for 12 minutes or until blackened and charred. Place the peppers in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.

    Peel and discard skins. Cut bell peppers into strips.

    Combine the roasted bell pepper strips, vinegar, and salt in a bowl, and toss well.

    —————
    Notes: These peppers can be tossed into a pasta dish or served as a nonfat topping for a grilled steak or chicken breast.

 

 

 

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