Roasted pepper and avocado salad

 
                      Roasted Pepper and Avocado Salad
 
 Recipe By     : Neighborhood Shopping DMN Insert (4/10/96)
 Serving Size  : 6    Preparation Time :1:30
 Categories    : Salads                           Side Dishes
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    red bell peppers
    2                    orange bell peppers
    2                    yellow bell peppers
    2                    ripe avocados, halved -- pitted and peeled
    3                    shallots -- thinly sliced
      1/4  cup           extra-virgin olive oil
    1      clove         garlic -- crushed
    1                    lemon -- juiced and zested
                         Salt and pepper -- to taste
 
 Place bell peppers on baking sheet.  Broil, 4 to 5 inches from heat, 5 min on
 each side or until entire surface of each pepper is blistered and blackened
 slightly.  Place peppers in paper bag; close bag and cool peppers 15 - 20
 min.  Cut around cores of peppers; twist and remove.  Cut peppers lengthwise
 in half.  Peel off skin with paring knife; rinse under cold water to remove
 seeds.  Slice peppers into 1/2" thick strips; place in shallow dish.  Cut
 avocados into 1/4" thick slices; add to peppers.  Sprinkle with shallots.
 
 In a small bowl, whisk together olive oil, garlic, lemon zest and juice.
  Pour over pepper mixture.  Cover; refrigerate at least 1 hour before
 serving.  Season to taste with salt and black pepper.
 
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