Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yields: 6 servings. 6 red bell peppers 2 tablespoons olive oil 1 clove garlic, minced ¼ cup fresh parsley, minced ½ teaspoon salt ¼ teaspoon black pepper Broil the peppers,

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Yields: 6 servings. 6 red bell peppers 2 tablespoons olive oil 1 clove garlic, minced ¼ cup fresh parsley, minced ½ teaspoon salt ¼ teaspoon black pepper Broil the peppers,

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Roasted Pepper Salad

This roasted red pepper salad makes a great addition to any salad or sandwich.

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Yields: 6 servings.

6 red bell peppers
2 tablespoons olive oil
1 clove garlic, minced
¼ cup fresh parsley, minced
½ teaspoon salt
¼ teaspoon black pepper

Broil the peppers, turning them frequently until the skin is blackened on all sides. Remove the peppers, and place them in a sealed container to cool. Peel the skin off the peppers under cold running water, and cut the peppers into ½-inch strips. Place the peppers in a bowl with the remaining ingredients, and gently toss; let marinate 30 minutes before serving. Pepper salad goes well with meat sandwiches or served as an antipasto with crusty bread. 

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This story was published on Aug 29, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.