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Roasted Baby Pepper Salad.




Source of Recipe


Good Things Utah
Roasted Baby Pepper Salad.


http://video-static.clipsyndicate.com/zStorage/clipsyndicate/101/2011/11/21/06/11/96e76b30cd0743e50b23761ccf8468a8.crwzheiawokhpnygblke.jpg

Ingredients:

6 baby yellow peppers

6 baby orange peppers

6 baby red peppers

1 pasilla or poblano pepper

2 Tbsp. olive oil

3 oranges, juiced

2 Tbsp. kimistyle Swedish warmth spice

2 Tbsp. honey

2 Tbsp. white balsamic vinegar

½ tsp. crushed red pepper flakes

12 baby fresh mozzarella balls, sliced

1/3 cup mixed olives, drained

Cooking Instructions:

Preheat oven to 400º F. Cut each baby pepper into 4 strips, lengthwise. Cut pasilla pepper into 1/2 inch strips lengthwise. Remove seeds and white inner core from peppers. Place peppers in a baking dish, drizzle with olive oil and roast in preheated oven for 12 - 15 minutes until tender and slightly browned. Don't over cook the peppers; you want them to still be slightly crunchy. Allow to cool.

In the meantime, place orange juice, star anis, cloves, allspice, cinnamon sticks, cardamom pods, honey, balsamic vinegar and crushed red pepper flakes in a small saucepan over medium heat. Allow to simmer for 20 minutes, whisking occasionally. Allow to cool.

Assemble salad by tossing the cooled peppers and a few tablespoons of the orange marinade with the sliced mozzarella and olives. Serve with Almond Crusted Pork Tenderloin on Licorice Root and Lingonberry Chutney or with Coconut Shrimp & Crabcakes with Cloudberry Chutney!