Mediterranean Roasted Tri Color Bell Pepper Salad Recipes

TAMI'S TRI COLOR CAPRESE SALAD

Steps:

• on a large platter start layering tomato , whole basil leaf cheese slice then repeat in rows up and down the platter.
• sprinkle with shaved shallots (to taste).
• drizzle with balsamic and olive oil.
• sprinkle with salt and pepper to taste.

TRI COLORED PEPPER SALAD W/ VINAIGRETTE DRESSING

Steps:

• Bring salted water to a boil.
• Removed seeds and ribs from the pepper.
• Cut peppers into stips about 1/2 inch thick.
• Place peppers in boiling water and blanch for 4 minutes.
• Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
• Prepare dressing:.
• In a processor blend mustard, seasonings and sugar.
• Start blending on slow speed.
• Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
• Adjust seasonings if more salt or pper is needed to suit your taste.
• Set aside.
• Layer peppers on a platter alternating the colors.
• Pour dressing over peppers.
• Top with fresh herbs.

MEDITERRANEAN MIXED PEPPER SALAD

Steps:

• Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened.
• Pop them into a plastic bag, seal and leave for 5 minutes.
• Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent.
• Remove from the heat and reserve.
• Take the peppers out of the bag and peel off the skins.
• Discard the pepper skins and slice each pepper half into fairly thin strips.
• Place the peppers, cooked onions, and any oil from the pan in a bowl.
• Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste.
• Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
• Just before serving, garnish the pepper salad with chopped fresh parsley.

TRI-COLOR BELL PEPPER, PINEAPPLE COLE SLAW

Steps:

• Thinly slice peppers and cabbage. Combine in a medium size bowl with pineapple, onions and mint.
• In a small covered plastic container combine orange juice, rice vinegar, olive oil, sugar, salt and pepper. Shake vigorously and pour over slaw mixture.