Roasted Peppers in Vinaigrette

Cooking Instructions

Mise en Place:

1. Wash the peppers. Leave them whole.

2. Make a vinaigrette by combining the remaining ingredients.

Cooking:

1. Char the peppers on a grill, over an open burner, or under a broiler. Continue until the skins are blackened all over but don't char them so much that the flesh is burned.

2. Wrap them in plastic wrap or in towels. This holds in steam, which helps to loosen the skins. Leave them wrapped for 15 minutes or longer.

3. Rub off the skins. Rinse briefly to remove all the blackened skin.

4. Cut the peppers in haft lengthwise and remove the core, seeds, and membranes.

5. Leave the peppers in halves or cut them into quarters or smaller strips, as desired.

6. Combine with the vinaigrette. Let stand a few minutes before serving to allow the flavors to blend slightly

Wine Pairing(s)

Oliver Soft Rose

Red Bicyclette French Rose

Callaway 'Coastal' Sauvignon Blanc

Bleda 'Castillo de Jumilla' Crianza

Lan 'Limited Edition'

Fontanafredda 'Briccotondo' Barbera

Step Rd Sauvignon Blanc

Altos de Tamaron Tinto

Viñas del Cenit 'Venta Mazzaron' Tempranillo

Beni di Batasiolo Barbera d'Alba