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Roasted Pepper and Mushroom Salad (P, KLP, TNT)
Source: "The Gourmet Jewish Cookbook," by Judy Zeigler
Serves: 4 to 6

4 to 6 crisp red, yellow or green peppers
2 to 3 cloves garlic
Olive oil

Peppers can be roasted on the grill with eggplant, on a gas stove or as follows:

Preheat oven to 375°F.

Place a large sheet of foil on the lower rack of the oven. Place the peppers on the rack above, in the middle of the oven. Bake for 20 to 30 minutes, or until the skin has puffed and darkened slightly on top. Turn each pepper over and continue baking for 10 to 15 minutes longer.

Remove peppers from the oven, and while they are still warm (the following is for any method used) carefully peel off the skins, reserving the juices. Pull out the stems and discard the seeds.

Cut peppers into segments that follow their natural ridges. Layer the peppers in a bowl with the juices, garlic, and enough oil to cover. Cover with plastic wrap and refrigerate.

When ready to serve arrange on a serving dish and garnish with parsley (and they suggest anchovies).

What I do is make a layer of the eggplant alternating with the peppers around a bowl of marinated mushrooms on a large platter. Mushrooms can be marinated in the same marinade.

Posted by Marilyn Jacobs

Nutritional Info Per Serving: N/A