Roasted Peppers with Balsamic Vinaigrette
Roasted Peppers with Balsamic Vinaigrette might be From preparation to the plate, this recipe takes about 45 minutes. If you have peppers, squash, pepper, and a few other ingredients on hand, you can make it.
Instructions
Cut poblano chiles and red peppers in half lengthwise; remove and discard seeds and membranes.
Place, skin side up, on a baking sheet; flatten with palm of hand.
Cut squash in half lengthwise; coat squash with cooking spray.
Place squash on baking sheet, cut side down. Broil peppers and squash 5 1/2 inches from heat (with electric door partially opened) 15 to 20 minutes or until peppers are charred.
Place peppers in ice water until cool. Broil squash 5 to 10 additional minutes or until charred.
Place squash in ice water until cool.
Remove peppers and squash from water; peel and discard skins.
Cut into 1/2-inch strips.
Combine vinegar and remaining ingredients in a small bowl; stir well.
Combine pepper strips and squash in a bowl; add vinegar mixture, and toss gently. Cover and chill until ready to serve.
Serve with a slotted spoon.