MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Pepper Salad
 Categories: Vegetable, Wpost, Salads, Sandwich
      Yield: 6 Servings
 
      6 lg Bell peppers; any color,
           - roasted, peeled and seeded
           - with their juices
    1/3 c  Extra-virgin olive oil
      2 tb Fresh basil leaves; torn -OR-
      1 ts Dried oregano
      1 cl Garlic; minced
           Salt and freshly ground
           -pepper to taste
 
  Serve this salad with a frittata, a tuna-salad or cold-cuts
  sandwich, with grilled sausages, fresh mozzarella or spicy provolone
  cheese. Imported black olives, capers or anchovies are good additions.
  
  Cut the peppers into 1-inch strips. In a bowl, combine all the
  ingredients and stir well. Cover and marinate 1 hour at room
  temperature, or longer in the refrigerator. If chilled, let the salad
  come to cool room temperature before serving.
  
  Per serving: 129 calories, 1 g protein, 5 g carbs, 12 g fat,
  0 mg cholesterol, 2 g sat fat, 90 mg sodium, 1 g dietary fiber
  
  MM format by Manny Rothstein, 11/05/98.
  
  "Fresh Roasted: Sublime Peppers From a Trial by Fire ..."
  By Michele Scicolone, Special to The Washington Post,
  Wednesday, August 19, 1998
  
  Michele Scicolone is the author of "A Fresh Taste of Italy"
  (Broadway Books, 1997).
  
  From: Manny Rothstein
  Date: 01-14-99
 
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