Title: Salad of Mixed Roasted Peppers - Ba 10/84
Categories: Salad Side Peppers Check
Yield: 8 Servings

4	lg	Yellow bell peppers
2	lg	Red bell peppers
2	lg	Green bell peppers
2	tb	Red wine vinegar
		Salt & freshly ground pepper
6	tb	Olive oil

Char 2 yellow, red and green peppers over gas flame or in broiler, turning occasionally, until skin blackens. Place in plastic bags; let stand 10 minutes to steam. Peel, seed, and rinse peppers if necessary; pat dry. Cut into 1/3-inch wide strips and place in medium bowl.

Mix vinegar, salt and pepper in small bowl. Slowly whisk in oil in thin stream. stir into peppers. Let stand 2 hours, stirring occasionally. (can be prepared one day ahead and refrigerated.) Cut stem and off remaining to peppers. Remove seeds and ribs. Fill with pepper salad. Serve at room temperature.

Molly & Donn Chappellet, in October, 1984 "Bon Appetit". Typos by Jeff Pruett.

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