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Roasted Red Peppers With Rosemary

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“From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Serve with French Bread.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 large sweet red peppers
  • 2 -3 tablespoons sherry vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh rosemary
  • salt and pepper

Directions

  1. Skewer peppers on long forks, roast over high open flame, turning often until skin is uniformly blackened.
  2. Removed blackened skins.
  3. Slice each pepper open and remove seeds. Cut into ½ inch strips.
  4. Place on a plate; sprinkle with remaining ingredients.

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