~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Wednesday, May 27, 2009

Roasted Bell Pepper Salad(Ardei Copti)

Roasted Bell Pepper Salad....When bell peppers are in season, I like to roast them. My mom would usually make this salad(without the trimmings) for us while growing up...it was delicious! I usually do a simple vinaigrette dressing for the salad...the typical vinegar, olive oil, salt and pepper. But this time around, I wanted to make it a bit more special for dinner. I chose to add some capers, sliced kalamata olives and a fine dusting of feta cheese(using my microplane). I suppose it was a bit more Greek....you can also leave it plain. But, putting the marinated roasted peppers in a 3 inch ring gives the salad height... and a more elegant look. The salad is also great as a side dish, stuffed in pita breads, and even on sandwiches/burgers. Chop them up and make a roasted bell pepper dip. Serve it with some crostini/pita chips. You can place pepper strips on top of pizzas or process them with some roasted tomatoes and make a salsa....there are so many uses for them. I always do mine on my grill... you can also do them in the oven, using your broiler. You don't have to use multi colored bell peppers, but I like the color contrast it provides. For this recipe, I used 3 bell peppers...feel free to make more or less. Also, the vinaigrette is according to taste, so season to your liking.
You will need:
3 bell peppers
3 TBS olive oil
1 TBS vinegar(you may need to add more)
salt and pepper to taste
1 clove garlic(optional...I don't always use this)
Toppings: this is optional, feel free to omit
2 TBS sliced kalamata olives
1 TBS capers
grated feta cheese
Preheat grill on high.
Wash and dry bell peppers.
Place on preheated grill. Grill until black blisters form.
Turn on second side and grill till black blisters form.
Place grilled bell peppers in a bowl cover with plastic wrap. This will steam the bell peppers and help them to peel easier. When the bell peppers are cool , peel and slice into strips.
Mix marinade ingredients...adjust seasoning and pour over bell pepper strips.
Take a 3 inch ring and place it in the center of a plate. Place a few red bell pepper strips at the bottom of the ring. Add yellow and then orange bell pepper strips. Place a few sliced kalamata olives. Lift the ring and sprinkle some capers and a dusting of feta cheese. You may drizzle some more olive oil.

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