Roasted Bell Peppers Salad

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 red bell pepper, roasted and peeled
• 1 yellow bell pepper, roasted and peeled
• 1 orange bell pepper, roasted and peeled
• 1 purple bell pepper, roasted and peeled
• 2 tablespoons minced shallots
• 1/2 cup olive oil
• 1/3 cup dry wine
• 1/2 cup wine vinegar
• 1 teaspoon dried oregano
• 1 tablespoon sugar
• 1/2 teaspoon cayenne pepper

Recipe

• 1 you may use any color combination of peppers as long as there are 4 peppers to each recipe.
• 2 roast and peel peppers: put peppers on a foil-lined cookie sheet and place them directly under the broiler.
• 3 leave them there until the skins turn black, then turn them with tongs.
• 4 when all sides are black, remove them to a small paper bag and fold shut.
• 5 leave for 15-20 minutes before picking off the skin and removing the seeds.
• 6 cut each pepper into strips and place in a shallow dish.
• 7 combine all other ingredients in a small saucepan and bring to a simmer.
• 8 pour over the peppers.
• 9 allow to cool and refrigerate.
• 10 bring back to room temperature before serving.