ROASTED RED BELL PEPPER SALAD

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Reference:

Bon App�tit, April 2006 Giada De Laurentiis

Prep:

Prep: 20 minutes; Total: 50 Minutes

Servings:

Makes 8 servings.

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Submitted by:

Foodie

Ingredients

assorted bell peppers (red, orange, and yellow)

1/4

cup extra-virgin olive oil

1/4

cup chopped fresh Italian parsley

1/4

cup drained capers

garlic cloves, minced

tsp dried oregano

1/4

tsp crushed dried red pepper

Directions

Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.

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Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.

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