food Program

Roasted Red Peppers with Rosemary

Contributed by 'From Asparagus to Zucchini' (Madison Area CSA Coalition)

2 lg sweet red peppers
2-3 tsp sherry vinegar
1 tbsp olive oil
12-1 tsp minced fresh rosemary (optional)
Salt and pepper to taste

Skewer peppers on long forks; roast over high open flame, turning often, until skin is uniformly blackened. Remove peppers to cutting board.

Place a paper towel underneath right side of cutting board (left side if you are left-handed!).

Using a sharp knife, lightly scrape off blackened skins, pushing charred pieces onto towel. Cut off stem ends and pull out cores. Slit each pepper open and scrape off seeds. Cut into half-inch strips. Place on plate; sprinkle with remaining ingredients. Serve at room temperature with French bread. Makes 4 servings.