Pepper Salad (Kraus)

Recipe Ingredients

4 tablespoons	60ml	Sweet peppers * (large)
4 tablespoons	60ml	Olive oil
2		Garlic cloves - minced
4 tablespoons	60ml	Italian parsley - finely
		Salt and freshly ground - black pepper
2 tablespoons	30ml	Capers - rinsed
2 teaspoons	10ml	Balsamic vinegar - (optional)

Recipe Instructions

* (an assortment of red, yellow, orange and chocolate) Roast the peppers in a 425F oven for 45 minutes. Turn the peppers several times until the skin is charred all over. Remove the peppers from the oven and place them in a paper bag for 15 minutes to let them steam.

Alternatively, the peppers can be grilled whole, then peeled and seeded. Peel the peppers carefully to remove all the blackened skin.

Cut the peppers open and remove the stem and seeds. Cut the peppers into 1/4-inch slices.

Over low heat, saute the garlic in the oil for about a minute.

Add the peppers and continue cooking for 5 more minutes.

Add half the parsley and salt and pepper to taste. Remove from the heat and add the capers. If you want added sharpness, add the vinegar.

Cool and season to taste with salt and pepper.

Garnish with chopped parsley.

Note: These peppers can also used alone or combined with sauteed scallops and leeks for a wonderful pasta sauce.

Sibella Kraus writing in the San Francisco Chronicle, 10/27/93.

Source:
Recipes for Diabetics by Billie Little(version 1985)

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