Toss the roasted peppers with the sun-dried tomatoes. Slice the fresh tomatoes, some in half and some in quarters, and add to bowl. Add the basil, vinegar, and oil, and mix. Season to taste with salt ...
Reader Bites celebrates dishes, drinks, and atmospheres from the Chicagoland food scene. Explore all of our favorites at chicagoreader.com/food/reader-bites. One of ...
As Aired On October 2, 2014Recipe Courtesy The American Heart AssociationEggplant with Roasted Red Bell Pepper RelishIngredients: Cooking spray2 teaspoons olive oil and 1 teaspoon olive oil, divided ...
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