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Marinated Leftover Vegetables with
Roasted Peppers Serves 4
Leftovers never tasted so good! Our recipe for Marinated Leftover Vegetables with Roasted Peppers takes last night's dinner time extras to new heights.
Prep Time: 15 minutes
Cooking Time: 20 minutes
3 large sweet red or yellow bell peppers
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh garlic
3 tablespoons seasoned rice wine vinegar
1/2 cup thinly sliced fresh basil
1/2 cup thinly sliced fresh fennel bulb or celery
1/4 cup sliced green onion
4 cups cooked seasonal vegetables cut into bite-size pieces (beans, summer squash, corn, potatoes, eggplant, etc.)
Salt and freshly ground pepper to taste
1/3 cup grated Asiago cheese
1. Preheat oven to 450°F. Cut peppers in half. Remove seeds and stems. Cut into large wedges, toss with garlic and 1 tablespoon of olive oil. Season with salt and pepper and arrange on a baking sheet, skin side up. Roast, turning occasionally, for about 30 minutes or until peppers are soft.
2. In a medium bowl, combine remaining olive oil, vinegar, basil, fennel, green onions and vegetables. Toss and store at room temperature until peppers are roasted.
3. To serve, divide peppers and arrange around the edges of four salad plates. Mound a generous cup of marinated vegetables on the center of each plate. Sprinkle with grated cheese.