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Sunday, April 6, 2014

Roasted Sweet Pepper Salad

Four inch small sweet tri colored peppers
red onion and fresh baby sweet peas are
roasted until soft and slightly browned.
Simply dressed with olive oil and then
seasoned with salt and ground pepper.

4 red peppers
4 yellow peppers
4 red peppers
1 green bell pepper
1 red onion, peeled
24 fresh sweet peas
1/4 cup olive oil
1 cup fresh mozzarella balls
salt and pepper to taste

Preheat oven to 400 degrees F.
Cut peppers into 1/4 inch pieces,
peel and slice onion same size.
Place in roasting pan, add sweet peas,
and toss in the olive oil salt and pepper.
Bake uncovered for 1 hour tossing once
during cooking to mix up salad in pan.
Remove into a serving dish and arrange
mozzarella balls around top of salad.
Serve warm or at room temperature.

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