Italian cuisine · Salads & Mezze

Roasted Pepper Salad

Oven-roasted and peeled bell pepper strips, marinated lukewarm with garlic, parsley and olive oil.

Ingredients · for 4 servings

• 4 red bell peppers
• 2 yellow bell peppers
• 3 garlic cloves
• 1 bunch flat-leaf parsley
• 6 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Wash the bell peppers, pat them dry and place them whole on a baking sheet lined with baking paper.
2. Roast in the oven at 220°C top heat for 30-35 min., turning twice, until the skin blisters all over and shows black spots.
3. Put the hot peppers straight into a bowl, cover with a plate and let them steam for 15 min. - this loosens the skin by itself.
4. Remove the skin, seeds and stem without rinsing the peppers, so the roasting juices are preserved, then pull into finger-wide strips and pour the collected juice through a sieve.
5. Cut the garlic into paper-thin slices and mix with the chopped parsley, the olive oil, the red wine vinegar, the pepper juice, salt and pepper.
6. Toss the strips in it, let them steep for 20 min. and serve sprinkled with coarse sea salt, lukewarm or cold, with white bread.