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Hot Salad Of Multicolored Peppers

salads, vegetables

2 each sweet yellow, red and green peppers
olive oil
----Vinaigrette----
4 teaspoons white wine vinegar
1 tablespoon chopped fresh parsley
2 cloves garlic; minced
1 teaspoon finely chopped fresh oregano; or
1/4 teaspoon crumbled dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
dash hot pepper sauce
freshly ground pepper
1/4 cup olive oil

Slice both ends from yellow, red and green peppers; set aside for another use. Discard seeds and cut remaining peppers into 2-inch - squares. (Peppers can be prepared ahead and refrigerated in plastic bag.) Vinaigrette: In small bowl, whisk together vinegar, parsley, garlic, oregano, cumin, salt, hot pepper sauce, and pepper to taste. Slowly whisk in 1/4 cup oil (Vinaigrette can be covered and refrigerated overnight. Let stand at room temperature for 1 hour, whisking again before serving.) Brush peppers all over with oil; cook on grill 4 to 6 inches from medium-hot coals or on medium-high setting for 3 minutes Turn over, being careful not to let peppers slip through grill; cook for 3 minutes longer or just until lightly browned and still crisp. Place in heat-proof bowl and pour vinaigrette over; toss gently to coat. Serve immediately.

Contributor: Canadian Living - September, 1986

Yield: 6 to 8 servings

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