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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