A TRULY SEASONAL SALAD. WE HAD IT LAST NIGHT AND WAS IT GOOD. ENJOY DAN:

ROASTED RED PEPPERS AND TOMATO SALAD by CHEF DAN:


serves 2



INGREDIENTS:



2 tablespoon red wine vinegar

2 teaspoons balsamic

2 cloves garlic, minced

2 tablespoons olive oil

S&P to taste

1 red or green bell pepper

1 tomato, cut into wedges

1 romaine heart, cut into bit size pieces

2 tablespoons basil

1/4- cup goat cheese, crumbled



DIRECTIONS:



1.Turn on oven to broil.

2.On a cookie sheet place tomato wedges and cut bell pepper into quarters. Skin up.

3.Sprinkle a little olive oil and salt on the vegetables.

4.Bake for 20 minutes, until nice and black.

5 Place in plastic bag and seal for about 20 minutes. Take out and peel off black skin.

6 Do not rinse in water.

7 Mix together the vinegars, garlic, and olive oil.

8 in a large bowl, mix together the lettuce, basil, roasted vegetables, goat cheese, and dressing.

ENJOY DAN: hallelujah



ADDED SHRIMP WOULD BE A NICE TOUCH.