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Marinated Leftover Vegetables with Roasted Peppers
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- #27749
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 large sweet red or yellow bell peppers
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh garlic
3 tablespoons seasoned rice wine vinegar
1/2 cup thinly sliced fresh basil
1/2 cup thinly sliced fresh fennel bulb or celery
1/4 cup sliced green onion
4 cups cooked seasonal vegetables cut into bite-size pieces (e.g., beans, summer squash, corn, potatoes, eggplant, etc.)
salt, to taste
freshly ground black pepper, to taste
1/3 cup grated Asiago cheese
directions
Preheat oven to 450 degrees F.
Cut peppers in half. Remove seeds and stems. Cut into large wedges, toss with garlic and 1 tablespoon of olive oil. Season with salt and pepper.
Arrange on a baking sheet, skin side up. Roast, turning occasionally, for about 30 minutes or until peppers are soft.
In a medium bowl, combine remaining olive oil, vinegar, basil, fennel, green onions and vegetables. Toss and store at room temperature until peppers are roasted.
To serve, divide peppers and arrange around the edges of individual salad plates. Mound a generous cup of marinated vegetables on the center of each plate. Sprinkle with grated cheese.
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
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