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Ingredients

• 5   red bell peppers
• 3   medium shallots, thinly sliced
• 2   garlic cloves, minced
• 1/4 cup  red wine vinegar
• 1 tablespoon  sherry vinegar
•   Salt
• 1/2 cup  extra-virgin olive oil
•   Freshly ground pepper
• 1 1/2 pounds  green beans
• 1 pound  cherry tomatoes, halved
• 2 tablespoons  chopped mint
• 2 tablespoons  chopped parsley
• 1/2 cup  roasted almonds, chopped

Description

Private Chef Michael Emanuel's Late-harvest Salad Gets Its Surprisingly Meaty Richness From The Sliced Red Bell Peppers He Roasts In A Clay Oven; A Broiler Also Works Well.

Recipe.com