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Three Peppers Vinaigrette
- 1 green bell pepper, roasted*
- 1 red bell pepper, roasted*
- 1 yellow bell pepper, roasted*
- 1 red onion, thinly sliced into rings
- 1 tablespoon olive oil
- 2 tablespoons small capers
- 1/4 cup rice vinegar
Cut roasted peppers in half. Remove seeds and pith. Cut into strips, julienne style. Combine with onion rings. In a large skillet, heat oil. Add peppers, onion rings and capers. Sauté 2 minutes. Pour in the vinegar. Mix well. Cook briskly another minute. Transfer mixture to a pretty serving platter and serve with the meat; or, spoon mixture around tenderloin to create a flamboyant and beautiful roast.
Serves: 4 to 6.
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