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Roasted Red Pepper Salad Recipe

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This recipe for Roasted Red Pepper Salad, by , is from The Mt. View School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorita Henderson, Speech Therapist
Added: Sunday, May 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs red bell peppers, about 12 (2 bags from Costco)
4-6 cloves garlic, chopped
1 can anchovies (Don't worry they melt. No one will know they're there)
1 small jar capers
1/2 c olive oil
1/2 c red wine vinegar
1 tbsp oregano
salt & pepper to taste
handful of raisins

Directions:
Directions:
Preheat oven to 375F. Wash, clean, cut red pepper into thin slices/rings. Put the in a 9x13 or larger pan. Sprinkle with garlic. Pour on olive oil and red wine vinegar. Put in anchovies with oil. Put in capers. Salt and pepper to taste. Sprinkle on oregano. Place in oven for 20 minutes. Take out, add raisins and mix. Place in oven another 40 minutes, mixing 2-3 times. Careful, the raisins burn easily, must be mixed in. Refrigerate, covered, at least 4 hours (best overnight).

Personal Notes:
Personal Notes:
All ingredients except the oil, vinegar and peppers can be modified according to your taste.

 

 

 

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