Recipe by Litegal1
"As the name implies, roasted bell peppers married to a simple red wine and garlic vinaigrette. Lovely on sandwiches, tossed into a salad, etc."
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red bell peppers
red wine vinegar
ground black pepper
capers, drained and rinsed
Just a quick note, if you're wanting to freeze these for later use, once roasted, simply drizzle with a little extra olive oil, omit other ingredients, place in freezer bag and seal. They'll last a good 2 to 4 months.
Didn't care for the vinegar. Next time I will just use the olive oil.
Excellent! No comparison to the commercial, jarred variety. No question that this is worth the extra effort it takes to prepare. The addition of the capers and garlic was a creative, special and delicious touch. This was a wonderful part of our array of antipasti.
Fabulous! Simple ingredients that go well together just like the title states. The dressing is just enough without being too much in flavor or quantity and the sweetness of the roasted peppers shines through. Delicious eaten on its own, when topping a sandwich or with a hunk of crusty bread. I simply roast peppers over a direct flame (either stove-top or grill) till evenly charred (turn frequently). Once done follow directions as noted to prepare.
Delicious. I didn't have large bell peppers so used small bell peppers. Great addition to a green salad.
Excellent recipe. I added pinenuts for additional nutty flavor
Made these and let them sit for 24 hours before we put them on sandwiches. Very tasty much better than any jarred variety I have purchased.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Bell Peppers with Simple Vinaigrette
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 32
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