---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PEPPER SALAD (KRAUS)
  Categories: Salads
       Yield: 4 servings
  
            Stephen Ceideburg
       4 lg Sweet peppers *
       4 tb Olive oil
       2    Garlic cloves, minced
       4 tb Italian parsley, finely
            -chopped
            Salt and freshly ground
            -black pepper
       2 tb Capers, rinsed
       2 ts Balsamic vinegar (optional)
  
   * (an assortment of red, yellow, orange and chocolate)
   
   Roast the peppers in a 425 degree F. oven for 45
   minutes, Turn the peppers several times until the skin
   is charred all over. Remove the peppers from the oven
   and place them in a paper bag for 15 minutes to let
   them steam.
   
   Alternatively, the peppers can be grilled whole, then
   peeled and seeded. Peel the peppers carefully to
   remove all the blackened skin.
   
   Cut the peppers open and remove the stem and seeds.
   Cut the peppers into 1/4-inch slices.
   
   Over low heat, saute the garlic in the oil for about a
   minute. Add the peppers and continue cooking for 5
   more minutes. Add half the parsley and salt and pepper
   to taste. Remove from the heat and add the capers. If
   you want added sharpness, add the vinegar.
   
   Cool and season to taste with salt and pepper.
   
   Garnish with chopped parsley.
   
   Note: These peppers can also used alone or combined
   with sauteed scallops and leeks for a wonderful pasta
   sauce.
   
   PER SERVING: 150 calories, 1 g protein, 7 g
   carbohydrate, 14 g fat (2 g saturated), 0 mg
   cholesterol, 90 mg sodium, 2 g fiber.
   
   Sibella Kraus writing in the San Francisco Chronicle,
   10/27/93.
   
   Posted by Stephen Ceideburg
  
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