Spanish cuisine · Vegetable Dishes

Roasted Peppers with Garlic

Red bell peppers roasted in the oven until blackened, peeled and marinated with garlic, olive oil and vinegar.

Ingredients · for 4 servings

• 6 red bell peppers
• 4 cloves of garlic
• 100 ml olive oil
• 2 tbsp sherry vinegar
• 1 tsp coarse sea salt
• 1/2 bunch flat-leaf parsley
• 1 tsp sugar
• Salt, pepper

Instructions

1. Wash and dry the peppers, rub with 2 tbsp olive oil and roast on a tray in the oven at 220°C for 35–40 min., turning twice, until the skin blisters black all over.
2. Put the hot peppers straight into a bowl, cover with a plate and let them steam for 15 min. – the steam loosens the skin on its own.
3. Peel the peppers, remove the stem and seeds and tear the flesh into finger-wide strips by hand; catch the escaping juice through a sieve.
4. Slice the garlic paper-thin and let it steep in the remaining olive oil over low heat for 2 min. until fragrant but still pale.
5. Toss the pepper strips with the collected juice, the garlic oil, sherry vinegar, sugar and coarse sea salt and let sit at room temperature for at least 1 hr.
6. Season with pepper before serving, sprinkle with chopped parsley and serve with white bread for dipping.