Roasted Bell Pepper Salad

Name: Roasted Bell Pepper Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 3 red bell peppers; 2 yellow bell peppers; 2 green peppers; 1/2 cup sun-dried tomato packed in oil, drained and thinly sliced; 1 garlic clove, minced; 2 tablespoons balsamic vinegar; 5 tablespoons olive oil; 1/2 teaspoon chili sauce; 4 canned artichoke hearts, drained and sliced; salt; pepper; basil leaves (to garnish)

Submitted by MamaJ

"This is a delightful antipasti I like to serve with crostini when I fix an Italian dinner. It is so delicious and makes great use of an abundance of home grown peppers. I am always asked for the recipe when I serve this."

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 4

ingredients

3 red bell peppers
2 yellow bell peppers
2 green peppers
¹⁄₂ cup sun-dried tomato packed in oil, drained and thinly sliced
1 garlic clove, minced
2 tablespoons balsamic vinegar
5 tablespoons olive oil
¹⁄₂ teaspoon chili sauce
4 canned artichoke hearts, drained and sliced
salt
pepper
basil leaves (to garnish)

directions

Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with cooking spray.
Place whole peppers on foil and bake for 45 minutes until beginning to char. (You may want to check after 35 minutes for your desired degree of doneness).
Remove from oven and cover with a dish towel. Let cool 5 minutes.
Peel and seed peppers and slice lengthwise into strips (do not run under water to remove the peel).
Combine peppers, sun dried tomatoes and artichoke hearts.
Whisk together garlic, vinegar, oil, and chili sauce. Season to taste with salt and pepper.
Pour dressing over pepper mixture and scatter with basil leaves.
Serve with crostini.

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Reviews

Not the best recipe to MAKE on a blistering summer's morning, that 400 degree oven really heats up your kitchen. But the next day, when it is still blistering hot, it is the most wonderful recipe to EAT! The only change I made was to use canned palm hearts instead of canned artichoke hearts. We had this as part of a Middle Eastern mezze appetizer for a festive lunch, with toasted pita chips, hummous and lots of lovely minty lemonade. Wonderful recipe!

Mirj2338

RECIPE SUBMITTED BY

MamaJ

I am the mother of four boys--two sons and two stepsons. I am also the grandmother of one very sweet and precocious 3 yr old boy. I was once a healthcare administrator but quit a few years ago to stay home with my youngest. Since he has started to school, I am back to working part time. Next to my family, cooking is my passion. I have a wonderful husband who will try anything. He is my biggest fan and a discerning critic. A couple of years ago, we started a dinner club with friends who enjoy our passion for good food. We have shared many wonderful meals together. My favorite cookbook would have to be a family cookbook that my mom and cousin and I put together a couple of years ago. We shared all the favorites that had been passed down through the generations as well as new favorites. My biggest pet peeve is picky eaters who refuse to try anything new. It bothers me more with adults than with kids, but I love that my six year old will eat just about anything I put in front of him. There is something very gratifying about "grooming" the next generation of foodies. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif">

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