Roasted Red Peppers with Garlic and Lime

This recipe is one of a trio that Mollie calls a "Composed Salad," the idea being that three different salads are presented in a colorful way, "artfully arranged" on a platter. I still have the other two salads to try involving beets and cauliflower. These three WOULD make a delightful, very visually appealing dish.

The peppers were roasted and then de-skinned, cut up and mixed with lime juice, olive oil, garlic, a bit of sugar, salt and pepper. While I was up north over the 4th of July weekend, Maria and Richard had a dinner at Townsend with Deborah and Emily and Ellen and Dave and folks liked them, Ellen especially. I also thought they were very good. They taste best when cold and after a day or so in the refrigerator.

The more I fuss with vegies, the easier it becomes. Now, I can roast red peppers with no qualms. Of course, having a generous, true-temprature oven makes it simple. Roast on a cookie sheet at 350 degrees for 20 to 25 minutes, turn every 5 minutes or so, and place the peppers immediately into a plastic or paper bag for 5 minutes before skinning. The only problem is that they are still hot at this point, but do cool quickly enough to handle, and the skins pretty much slide off.