Roasted & Rustic Bell Peppers
IntroductionFrom Dr. Caldwell B. Esselstyn's book, "Prevent and Reverse Heart Disease", pg. 180 From Dr. Caldwell B. Esselstyn's book, "Prevent and Reverse Heart Disease", pg. 180
6 red bell peppers
3 tbsp red wine or balsamic vinegar
2 tsp minced garlic
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried marjoram
1 tsp dried oregano
These are fabulous just plain, on toast, in a sandwich, or in a salad. If you save the juice from the peppers after you roast them, it adds a feel of oil to salad dressings. The easiest way to save the juice is to cool the peppers, then prick them before peeling. Save the juice in the bowl with the peppers themselves.
2. Peel peppers in running water and then slice. Combine peppers with remaining ingredients and marinate for at least 30 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user 1TRULYBLESSED.