Roasted-Pepper SaladRomulo Yanes
Recipe information
Total Time
1 3/4 hr
Yield
Makes 4 to 6 servings
Ingredients
2 lb mixed bell peppers, tender-roasted and cut lengthwise into 1/4-inch- wide strips
3 tablespoons white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons capers in brine, rinsed and drained
2 tablespoons chopped fresh basil
Preparation
Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.
