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Roasted Pepper Salad
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3 red bell peppers
1 green bell pepper
1 yellow bell pepper
One 6-ounce jar marinated artichoke hearts,
1/2 pound feta cheese, rinsed, patted dry, crumbled
12 ounces Kalamata black olives
3/4 cup fresh mushrooms, sliced
1/2 cup sliced scallions
6 tablespoons minced fresh parsley
2 teaspoons minced garlic
1 1/2 tablespoons dried oregano
Fresh basil, minced, to taste
Juice of 1 1/2 lemons
Freshly ground black pepper
Preheat oven to 450 degrees F. Place peppers on baking sheet. Roast
until skins are black and peppers are soft, about 30 minutes. Let cool
Peel off skin. Cut peppers in half and discard stem and seeds.
Slice peppers thinly. Transfer to large glass serving bowl.
Combine reserved artichoke marinade in measuring cup with
enough olive oil to equal 1 1/3 cups. Pour over peppers. Add artichoke
hearts, feta cheese, olives, mushrooms, scallions, parsley, garlic, oregano,
basil, lemon juice and salt and pepper to taste and toss well. Refrigerate
at least 24 hours. (Can be prepared up to 1 week ahead and refrigerated.)
Serve at room temperature. Serves 12.
Laurie Colwin on Red Peppers
Roasted Peppers with Mozzarella
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