By having a copious lunch yesterday it left us with not such a bit appetite for dinner. Skipping dinner was not an option therefore I decided to make a salad of tomatoes and roasted bell peppers.
I have made this recipe I must say over fifteen years ago and decided it was time to enjoy it again. The preparation is very simple the result wonderful.
We are continuing our “special of the week coupon and recipe”. He highlighter produce will bring you to Cook, Coupon, work web site where all the specials are listed and you can print your coupon.
Tonight’s July 26, 2012 dinner:
Roasted Red Peppers and Tomatoes
ROASTED RED PEPPERS AND TOMATOES
1 Red bell pepper, roasted
Red onion, peeled and thinly sliced
Cracked black pepper
Char the red bell pepper over a grill or gas flame, or on a cookie sheet under the broiler. Turn the peppers as their skin blisters and chars on all sides. Transfer to a bowl and cover. When peppers are cool to the touch, peel off the skin with your fingers, pull off stems, then tear them open and remove and discard seeds. Cut into large pieces
Arrange 1 thickly sliced ripe tomato and the large bell peppers pieces.
Scatter with thinly sliced red onion and capers.
Drizzle with olive oil, season to taste with coarse salt and cracked black pepper and garnish with thyme.