Vegetable: Roasted Peppers in Lemon Marinade

posted by Becky 09-01-102 9:56 PM

Roasted Peppers in Lemon Marinade

4 green peppers
4 Tbsp. olive oil
4 Tbsp. lemon juice
1 clove garlic, sliced
4 Tbsp. minced parsley
2 tomatoes, sliced pepper
2 Tbsp. chopped green onions

Place the peppers under the broiler and blister the skin; turning as necessary. When completely blistered place in a bag. Fold down the top and set aside.

Meanwhile, combine oil, lemon juice, garlic and parsley in a glass dish. Peel off pepper skins; cut into strips, about 1/2-inch wide. Remove seeds. Coat in marinade for about 1 hour. Remove garlic.

Serve with garden fresh tomato slices, pepper and sprinkling of green onion. Good served with Italian bread, cold roast pork, thinly sliced Mozzarella cheese and pears for dessert.

Tips: Frying peppers can be used in place of bell peppers. Use any leftovers in a hard roll sandwich, layered with sliced Monterey Jack cheese and chicken. Sprinkle with crushed red pepper.

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