Make this roasted sweet pepper salad as a side dish or as a tasty topping for sandwiches or meat. Low-fat and low-calorie.
3 T. balsamic vinegar
2 T. capers, drained (optional)
2 T. snipped fresh basil or 1 t. dried
1 T. snipped fresh oregano, or 1 t. dried
1 T. olive oil
2 cloves garlic, minced
1/4 t.black pepper
- Halve sweet peppers;remove stems, seeds and membranes.
- Place pepper halves, cut side down, on a foil-lined baking sheet.
- Bake in a 450 degree oven for 15 to 20 minutes or until skins are blistered and dark.
- Fold up foil on the baking sheet around peppers to form a packet, sealing edges.
- Let stand about 20 minutes to loosen skins.
- Rinse away seeds and dark skin.
- Cut the peppers into strips.
- In a medium bowl combine the sweet pepper strips, the vinegar, capers, basil, oregano, oil, garlic, and black pepper; toss to coat.
- Serve immediately or cover and chill for up to 24 hours. Serve on lettuce-lined salad plates.
- Makes 6 to 8 side-dish servings.
- Make-Ahead Tip: Roast sweet peppers and toss with vinegar, capers, basil, oregano, oil, garlic, and black pepper. Cover and chill for up to 24 hours.
