Green peppers take on sweetness when roasted under the broiler and peeled. They are then marinated in lemon juice and oil for a great appetizer to pique the tastebuds.
Frying peppers can be used in place of bell peppers. Use any leftover in a hard roll sandwich, layered with sliced monterey jack cheese and chicken. Sprinkle with crushed red pepper.
This is good served with crisp Italian bread; cold roast pork, thinly sliced; sliced mozzarella cheese; and pears for dessert.
Makes 4 servings. Hot and Cold Appetizers, Section 1, Card 43
Roasted Peppers in Lemon Marinade
- 4 green peppers
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 clove garlic sliced
- 4 tablespoons parsley minced
- 2 to matoes sliced
- black pepper optional
- green onions optional for garnish
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, and parsley in a glass dish.
Peel off pepper skins. Cut into strips, about 1/2-inch wide. Remove seeds. Coat in marinade for 1 hour. Remove garlic.
Serve with garden-fresh tomato slices, freshly ground black pepper, and a sprinkling of green onions.