From cooksillustrated@cooksillustrated.chtah.com Thu Sep 4 10:54:02 2003 Date: Thu, 4 Sep 2003 04:53:57 +0000 (UTC) From: Cook's Illustrated Newsgroups: rec.food.recipes Subject: Grill-Roasted Peppers Followup-To: rec.food.cooking, rec.food.recipes Grill-Roasted Peppers with Sherry Vinegar, Green Olives, and Capers Serves 4 to 6 Use a mix of red and yellow peppers, if possible. The Spanish flavors in this dish work especially well with grilled fish, pork, or chicken. 4 medium red and/or yellow bell peppers (about 1 1/2 pounds) 1 tablespoon sherry vinegar 2 tablespoons extra-virgin olive oil Salt and ground black pepper 6 large green olives, pitted and chopped (about 1/4 cup) 1 tablespoon drained capers 1 tablespoon minced fresh parsley leaves Grill peppers over medium-hot heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning several times with tongs, until skins are blistered and charred on all sides, about 15 minutes. Transfer peppers to medium bowl and cover with plastic wrap; let steam to loosen skins. Remove skins; core and seed peppers, then cut into strips 1 inch wide. Return pepper strips with accumulated juices to bowl. Add vinegar, oil, and salt and pepper to taste; toss gently. Arrange peppers on large platter and scatter with olives, capers, and parsley. (Can be covered and set aside for 3 hours.) -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/