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Peppers With Tarragon

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      Title: PEPPERS WITH TARRAGON
 Categories: Appetizers, Vegan
      Yield: 2 Servings
 
      1    Red pepper
      1    Green pepper
      1 lg Garlic clove; chopped
      1    Lemon; juiced
      2 tb Tarragon, finely chopped
           Salt and pepper
      3 tb Olive oil
           Sprigs of tarragon
           -- to garnish
 
  Serves 2-3
  
  Skinned, grilled peppers in a garlic and tarragon dressing, arranged
  decoratively on a plate, make an elegant, light starter to a meal. Try
  using other coloured peppers, too - yellow, purple or white - to vary
  the effect.
  
  Wash the peppers and cut into quarters. De-seed and remove the
  inedible parts. grill the peppers for a few minutes, skin-side up.
  Leave to cool. Now remove the skin, which should peel away easily.
  Cut the peppers into strips.
  
  Mix together the garlic, lemon juice, chopped tarragon, and some salt
  and pepper and sprinkle over the peppers, trickle the olive oil over
  the top and garnish with the sprigs of tarragon.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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