Roasted Pepper Salad (pareve)
Contributed by Eileen Goltz.

Ingredients 2 large green peppers, cut in half, seeds removed 1 red pepper, cut in half, seeds removed 1/3 cup oil 1/4 cup red wine vinegar 1 teaspoon garlic, minced 1/2 teaspoon oregano 1/2 teaspoon salt 2 tomatoes cut in wedges 1 small cucumber, diced 2 green onions, sliced mixed salad greens

Instructions

Preheat broiler. Place washed peppers on a broiler pan. Broil about 15 minutes close to heat, until charred, turning the peppers often. Wrap hot peppers in plastic wrap or place in a paper lunch bag and let stand 10 to 15 minutes, or until skin wrinkles and can be pulled off easily. Rub peppers gently to remove loose skin. Cut peppers cut into 1-inch pieces. In a medium bowl, combine oil, vinegar, garlic, oregano, and salt. Add peppers; cover and refrigerate for at least 2 hours, or over night. To serve add the tomato wedges, diced cucumber, and sliced green onions. Toss lightly. Serve on mixed salad greens or lettuce leaves. 

Serving Size

Serves 6.

Notes

Green onions (scallions) and Mixed Salad Greens require insect infestation inspection. Please see "Special Instructions below:

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