Thursday, January 15, 2009

Roasted Red Peppers

These are a great appetizer, however you do have to make them maybe a week in advance, just to give them enough time to marinade.

5 cloves garlic chopped
½ tsp Italian Herb Mix
½ tsp coarse ground pepper
3 shakes cayenne pepper
3 shakes seasoned salt
¼ cup 6% Red Wine Vinegar
1 tbsp olive oil

Mix with a salad mixer. Before roasting the red peppers on the grill, coat with olive oil. Grill until skin blisters. Peel skin off the red peppers. Cut them into strips. Layer in a dish and baste with the mixture. Put another layer and baste with mixture, continue until you don’t have any peppers left. Pour the remaining mixture on top and let marinade for at least a week.

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