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2000s Recipes + Menus
Roasted-Pepper Salad
Serves
4 to 6
Active time:
30 min
Start to finish:
1 3/4 hr
May 2006
2
lb
mixed bell peppers,
tender-roasted
and cut lengthwise into 1/4-inch- wide strips
3
tablespoons
white balsamic vinegar
1
teaspoon
sugar
1/2
teaspoon
salt
1/4
teaspoon
black pepper
2
tablespoons
capers in brine, rinsed and drained
2
tablespoons
chopped fresh basil
Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.
Recipe and Food Styling by
Ruth Cousineau
Photograph by
Romulo Yanes
Keywords
ruth cousineau
,
salad
,
vegetarian
,
bell pepper
,
summer
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