Monday, September 10, 2012
Roasted Red Pepper Salad
I had some exceptional red peppers I thought deserved a special treatment. This fit the bill.
You Will Need:
5-6 Sweet red peppers, seeded and quartered
1 bulb roasted garlic
A handful of good black olives
Olive oil for roasting-a couple tablespoons plus a few more tablespoons for the dressing (see below)
In a 425 degree F. oven, combine the peppers and oil, roasting about 30 minutes, or until skins are starting to char (you can roast the garlic bulb tightly wrapped in foil at the same time). Remove to a plate, and let cool. When cool enough to handle, peel away skins, and place in a bowl. Add as much garlic as you like (The rest is super just spread on bread, or in hummus)and mix in the black olives. Make the dressing, and combine.
2-3 tablespoons olive oil
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/2 teaspoon thyme
1 tablespoon honey
Whisk together and pour over cooled vegetables. let sit and chill about an hour before serving with a good bread. You aren't going to waste your beautiful pepper salad on mediocre bread, are you? I didn't think so.