Roast Bell Pepper and Basil Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 yellow bell peppers, cored and cut in half 4 red bell peppers, cored and cut in half 1 tbsp virgin olive oil
1 tbsp red wine vinegar bunch of fresh basil



1 Preheat the broiler. Place the bell pepper halves on a broiler pan and broil under high heat. The peppers can also be broiled over a gas flame or barbecue. They will take 2 to 3 minutes to cook.
2 When the skin is wrinkled and blackened in places, quickly transfer the bell peppers to a large plastic bag, and fold the top over. Leave them in the bag to cool.
3 The skin should now peel off very easily. Slice the bell peppers into narrow strips.
4 Arrange the strips on a flat serving platter and sprinkle with the oil and vinegar. Stew basil leaves over the bell peppers and leave to marinate for an hour or so at room temperature. Do not chill, but eat at room temperature.

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