Comments on: Pan Roasted Pepper Salad

By: Marisa

Marisa — Thu, 19 Jan 2017 16:01:12 +0000

In reply to Serena. Thank-you Serena, it really does cheer us up during the long winter days.

By: Serena

Serena — Thu, 19 Jan 2017 15:13:00 +0000

This salad looks like taking a little of sunshine in winter season, it’s great!

By: Marisa

Marisa — Thu, 19 Jan 2017 14:07:25 +0000

In reply to ChgoJohn. Come winter or summer fried peppers were always a star appearance at the diner table. Any leftovers were always welcomed for lunch the following day tucked into sandwiches.The colorful peppers can really cheer us up on the dark days of winter. Thanks for your comment John :)

By: Marisa

Marisa — Thu, 19 Jan 2017 13:38:38 +0000

In reply to chef mimi. Thanks Mimi, peppers are one those vegetables I could eat every single day and never get tired of?

By: ChgoJohn

ChgoJohn — Thu, 19 Jan 2017 04:55:25 +0000

I love preparing bell peppers similarly (peperonata) but with a tomato is tossed into the mix. Even so, I’m more than game to try your methods, Marissa. Great tips about using a higher flame and different oils depending upon timing. The splash of balsamic is a nice touch, too. I normally prepare peppers in the summer, the sight of so many at the farmers markets trigger the idea. I need to rethink this and give it a try now, in the dead of winter. Nothing like a brightly colored dish to remind us of summer.