Roasted Pepper Topping Recipe - Cooking Index
Roasted Pepper Topping Recipe - Cooking Index
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Extra-virgin olive oil |
| 1/2 teaspoon | 2.5ml | Anchovy paste |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1/8 teaspoon | 0.6ml | Salt |
| 1 | Garlic - crushed | |
| 1 | Red bell pepper - (1/2 pound) (large) | |
| 1 | Green bell pepper - (1/2 pound) (large) | |
| 1 | Yellow bell pepper - (1/2 pound) (large) |
Combine first 6 ingredients in a bowl; stir well with a wire whisk. Cover and let stand 30 minutes to 1 hour.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat for 12 minutes or until blackened and charred. Place bell peppers in a zip-top heavy-duty plastic bag, and seal bag; let stand 15 minutes. Peel and discard skins.
Cut roasted bell peppers lengthwise into thin strips. Add pepper strips to lemon juice mixture; toss to coat. Cover and marinate at room temperature for 1 hour. Yield: 2 cups (serving size: 1/3 cup).
Source:
Cooking Light, October 1994, page 148
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