Roasted Red Peppers with Parsley Vinaigrette

Roasted red peppers are wonderful as a side dish or in a sandwich. You can roast the peppers on a grill, on the burner of a gas stove, or in the broiler. The vinaigrette with fresh parsley, lemon zest, garlic, Dijon mustard and olive oil brings out the intense flavor of the roasted peppers. If you like, you can also use yellow and orange peppers to make a very colorful side dish. If you do not have the time or the inclination to roast the peppers yourself, use a bottle of roasted red peppers and make the vinaigrette to marinate them. They will taste just as good, and you don't have to tell anyone.

6 red bell peppers
1/3 cup apple cider vinegar
2/3 cup extra virgin olive oil
1 teaspoon of Dijon mustard
3 cloves of garlic peeled and very thinly sliced
1/4 cup of fresh parsley stems removed and roughly chopped
1/2 teaspoon of sea salt
1/4 teaspoon of freshly ground black pepper
zest of one lemon

Preheat the broiler, or fire up the grill and broil the peppers until the skin is charred. Turn the peppers with tongs and and continue broiling until all sides of the peppers are charred. When the peppers are evenly charred put them in a paper bag or cover with foil and let them steam for 10 to 15 minutes. Then peel back the charred skin, remove the cores and seeds and cut into strips.

Vinaigrette:

Put the olive oil, Dijon mustard, salt, pepper and apple cider vinaigrette in a small food processor and blend until homogenized. Pour into a bowl and add the sliced garlic, lemon zest and chopped fresh parsley.

Marinate the peppers in the dressing. Cover and refrigerate for 3 or 4 hours. Serve cold.