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Roasted Peppers, Olives, and Eggplant Salad (P, KLP, TNT)
Serves: 20

10 bell peppers (red, green, yellow, purple, orange, your choice)
Olive oil, for drizzling over the peppers
1 large eggplant, peeled and cut into half" thick slices
1 cup big black olives
1/2 to 1 cup other olives of your choice

1/2 cup olive oil for Passover
3 tbsp. freshly squeezed lemon juice
2 to 3 cloves garlic (more if you are a garlic lover)
1 tsp. kosher salt
Freshly cracked black pepper
1 pinch red pepper flakes (optional)

Cut the peppers in half lengthwise. Remove the seeds and the white pith, and place face down on a cookie sheet or broiler pan. Brush or spray with olive oil. Place under the broiler and broil until the skin has blackened.

Just after placing the peppers in the broiler, peel the eggplant, wash and slice it. Place the slices on a foil-lined cookie sheet that has been sprayed or coated with olive oil. Then spray or coat the eggplant with olive oil. Baste or drizzle olive oil on the eggplant slices and place in the broiler under the shelf on which you placed the peppers. As soon as the eggplant begins to brown, flip the slices and cook on the other side. The eggplant will take less time than the peppers, so watch things carefully.

Remove the eggplant from the broiler and set aside to cool. Remove the blackened peppers and place them in a paper bag. Close the bag tightly and set aside for about 15 minutes. This will loosen the skin and allow easy peeling of the burned skin. Remove the skin and slice the peppers into thin strips, about 1/2" wide. Place in a shallow glass casserole dish or baking pan.

Cut the eggplant slices into quarters and add them to the peppers. Add the olives over all.

Mix the dressing ingredients together and pour over the vegetables. Refrigerate and serve.

Poster's Notes:
This is a really good recipe for Pesach. I like it because you do it in advance and it is served at room temperature.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A