I had one about 30 years ago. Amazing with skim milk and lemon juice. Sound familiar? I’d really like to find it again. Was printed in some fit/health or cooking light magazine.

This is my favorite Sunshine Pepper recipe. I’d like you to post your very vegetarian favorite recipe, even if not mushroom salad.

This is my favorite recipe. The blend of flavors, colors, textures and temperatures are exciting. Changes I make are, double or triple sauce and put it in the bag with the prepared peppers, turning occasionally while the peppers marinate. I don’t bbq, I broil mine in the oven, each side, basting with sauce. Then bake a little till peppers soft not mushy. I like to do this on a rack and juices become very sweet. I serve peppers over basmati rice with a little olive oil and sauce from the pan over it. Then I top with chilled feta cheese, sliced black olives and herbs. Wonderful with a dry red wine. And wonderful without it also.

Do note excessive nightshades, peppers, potatoes, tomatoes, etc, can aggravate arthritis. If this happens cut back and be SURE you are getting enough water.

Following is the original recipe meant for the bbq. All credit for this fabulous creation belongs to Edith Adams newspaper column from about 1986.

3 cloves of garlic
! tsp salt
3 tbs balsamic vinegar
1/4 cup olive oil
1/2 tsp freshly ground pepper
2 tsp finely chopped fresh thyme
1 tsp finely chopped fresh rosemary
1/4 pound feta cheese cut in 1/2 inch cubes
16 kalamata olives
1 tbs balsamic vinegar

Other Ingredients

1 pounds bell peppers, yellow, orange and red
salt and freshly ground pepper.

Basting sauce: Mash garlic and tsp salt to a paste in a mortar with pestle, transfer to small bowl. Wisk in 3 tbs of balsamic vinegar, oil and pepper.

Core, seed, and cut peppers into thirds. Brush both sides of peppers with sauce and place in large bowl. Pour remaining sauce over top.

Remove peppers from sauce; reserving sauce. Place peppers skin side down on greased bbq grill over medium high heat. Grill for 6 to 8 mins or till slightly charred, but not mushy, basting with sauce and turning every 3 minutes.

Slice peppers into 1/2 inch strips. Arrange on serving platter, alternating colors. Season with sale and pepper to taste. Sprinkle with fresh herbs, feta and olives. Drizzle 1 tbsp of balsamic vinegar over peppers, makes 4-6 servings.

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