Recipe By Chef Jim Coleman

The easiest way to roast a pepper is to place a whole pepper under the broiler until the skin blisters and chars on one side, then rotate it around until the entire pepper is blackened. Put it in a paper bag and close it, allowing the pepper to steam for 5 minutes. Remove charred black skin.

Serves 4

Ingredients

• Juice of 2 lemons
• 2 tablespoons of honey
• ½ tablespoon of chopped fresh rosemary
• ½ each of green, yellow, red bell pepper, refrigerate unused portion for topping a pizza or adding to a sandwich.
• 2 hearts of romaine lettuce

Directions

1. Thoroughly whisk together the lemon juice, honey and rosemary.

2. Cut the base end off of the romaine hearts, separate the leaves, then wash and dry them thoroughly.

3. Place the leaves and peppers in a mixing bowl with the dressing to coat them completely.

4. To serve stack the romaine leaves on individual plates in crosswise layers. Top each serving with any remaining peppers that do not cling to the leaves.