Sunday, June 13, 2010
"To The Grill"
2 red bell peppers
2 yellow or orange peppers
2 green bell peppers
1 garlic clove,chopped
1/2 teaspoon salt or more for taste
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
2 tablespoons slivered fresh Basil
Grill peppers until the skin are charred on all sides.
Let cool than scrape the burnt skin off the peppers and cut the peppers into quarters
or strips. Arange on a platers.
Stir the dressing and spoon it over the peppers.
Oil on canvas panel
5 x 7 inches
$75.00 usd plus s/h
If you are interested please email me: