Roasted Red Pepper Salad with Lemon and Garlic
Having this dish ready in the refrigerator can solve a multitude of problems… use as a salad, a side dish or an quick add-on in eggs, pasta, sandwiches and more. Adapted from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan
- 8 to 10 red peppers
- 2 cloves garlic
- The juice of 1 lemon
- 4 tablespoons olive oil
- 4 tablespoons chopped cilantro, basil or mint
- Salt and pepper to taste
- Put the peppers on a hot grill, turning them as they char, or put them in a 450 degree oven on a cookied sheet for about 20 minutes. Using tongs, transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
- Cut the peppers lengthwise in strips and put them in a medium bowl. Mince the garlic and toss in with the peppers and squeeze the lemon over all. Gradually add the olive oil, sprinkle with cilantro, basil or mint and salt and pepper to taste.
Yield: 6 to 8 servings