Roasted pepper salad with tomato sauce, garlic, and balsamic vinegar

Name: Roasted pepper salad with tomato sauce, garlic, and balsamic vinegar - Ludmila G.
Ingredients: 9 bell peppers; 5; 6 cloves of garlic; 2; 3 roasted tomatoes on the grill; 2 tablespoons of olive oil; 2 tablespoons of balsamic vinegar; 1 hot pepper; salt; 1 bunch of thyme; fresh parsley

Savory - Roasted pepper salad with tomato sauce, garlic, and balsamic vinegar by Ludmila G. - Recipia

To prepare a delicious roasted pepper salad, start by selecting a few large bell peppers, preferably in varied colors, to give a vibrant look to the dish. Wash them well under a stream of cold water to remove any impurities, then dry them with a clean towel or let them air dry completely. The next step is roasting the peppers, a process that will intensify their flavors and give them a soft, pleasant texture. Place them on a very hot grill, directly over the flame of the stove, making sure to turn them constantly to roast evenly on all sides. Roasting will take about 15-20 minutes, and when the skin becomes blackened and easily peels off, you know they are ready. Once the peppers are roasted, transfer them to a pot, sprinkle a pinch of salt, cover them with a lid, and let them rest for about 30 minutes. This step is essential, as the steam will help to loosen the skin and enhance the flavor. In the meantime, you can prepare the tomato and garlic sauce, which will add extra flavor to your salad. Finely chop a few cloves of garlic and sauté them in hot olive oil, being careful not to burn them to preserve their delicate aroma. After the garlic turns golden, add diced tomatoes, preferably fresh, along with a tablespoon of balsamic vinegar that will bring a pleasant acidity to the sauce. Finally, add a few sprigs of fresh thyme, which will add an aromatic flavor. If you like spicy food, feel free to add finely chopped hot pepper for an extra kick. Once the peppers have cooled sufficiently, carefully peel off the skin and seeds, then cut them into strips or cubes, depending on your preference. Mix the peppers with the garlic and tomato sauce, ensuring that each piece is evenly coated with this delicious sauce. It is advisable to let the salad sit in the fridge for half an hour to allow the flavors to blend harmoniously. When you are ready to serve, sprinkle a little fresh thyme and finely chopped parsley on top. This roasted pepper salad will prove to be a tasty dish, perfect for any meal, offering a combination of flavors, textures, and colors that will surely delight the taste buds of those who savor it.