Roast Pepper Peach Salad
- 2 green bell peppers
- 2 red bell peppers
- 3 ripe peaches
- 3 green onions, chopped,
- 2 garlic cloves, minced,
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 12 small lemon, juice of
- 1 12 teaspoons sugar
- generous pinch paprika
- generous pinch cayenne pepper
- 2 tablespoons fresh mint, chopped
- 1 teaspoon dill, fresh, chopped
DirectionsChar the peppers all over on a stove burner or barbecue.
Seal them in a paper bag for 20 minutes, then slip off the skins, remove the seeds, and cut into strips.
You can skin the peaches, if desired, or leave them as is.
Remove the pits and slice the peaches.
Add the peaches to the peppers, then toss gently with the remaining ingredients.
Cover and refrigerate for an hour to let the flavors combine.
Let the salad warm for 15 minutes at room temperature, and serve.