Makes 4 servings.
I know that skinning the peppers is a bit time-consuming, but it is well worth it. This dish can be made a few days ahead, and the flavor actually improves with time.
INGREDIENTS:
4 bell peppers, orange, red and yellow
DRESSING:
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
¼ cup loosely packed flat leaf parsley
Kosher salt
Freshly ground black pepper
PREPARATION:
Preheat the broiler.
Trim both ends of the peppers, cut in half, seed and quarter.
Place the peppers on a foil lined broiler pan skin side up.
Broil close to the heat source for about 7 minutes, or until the skin is blistered and charred. Cover the peppers with foil and cool briefly.
Peel off the skin and place in a bowl.
Combine the dressing ingredients and pour over the peppers. Add parsley, season to taste with salt, pepper, vinegar and honey, and combine well.
