Roasted Red Pepper and White Bean Salad

THis was a great recipe to use with an abundance of pepers, which we always have in the fall.

• 4 small red bell peppers
• Coarse salt and freshly ground pepper
• 1 clove garlic, minced
• 2 teaspoons sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 1 can (15 ounces) small white beans, drained and rinsed
• 1/4 ounce Parmesan cheese, grated (2 tablespoons)
• 1 cup packed spicy baby greens, such as watercress or arugula

1. Halve and seed the peppers and toss with olive oil, and roast for about 30-40 minutes at 400 degrees.  Coll and cut into strips.
2.   Whisk together garlic, vinegar, oil, and parsley in a medium bowl. Add beans and peppers and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.