...it was a little tea room in my memories...ladies wearing white gloves and pretty hats; soft and mended old linens on the tables; and heirloom roses in crystal vases....lovely.
June 11, 2011
Great Summer recipes coming up!
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 1/2 cloves garlic, sliced
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
salt and pepper to taste
Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
It's summer here in Georgia and many of us are grilling outside and inviting guests...this recipe is a good appetizer and is even better on slices of Italian bread rubbed with garlic and olive oil and toasted on the grill before adding the peppers!