Roasted Pepper Salad I

Name: Roasted Pepper Salad I
Ingredients: -1/2 kg bell peppers -1 tablespoon lemon juice or 1/2 teaspoon vinegar -1-2 tablespoons olive oil -salt -1 clove of crushed garlic (optional)

Salad - Roasted Pepper Salad I by Norica M. - Recipia

Choosing the peppers for this recipe is essential, so opt for the fattest and straightest ones, without bends, to ensure even roasting. Start by washing them well under a stream of cold water, then dry them with a clean towel to remove excess water. Peppers can be roasted in several ways, but I recommend roasting them on the stove top or on a sheet placed over the flame of the stove. If you prefer, you can use a grill, making sure the flame is hot enough to roast them quickly. Another option I prefer is to place them in an enamel tray, in the middle of the oven, at a moderate temperature. During roasting, don’t forget to turn them on all sides so they brown evenly. Once the peppers are well roasted, transfer them to a covered pot, sprinkling them with a small amount of salt - be careful not to use too much salt, as the peppers might become too salty. Leave them there for 15 to 30 minutes; this process will help the skin to peel off much easier. It is important not to wash the peppers after roasting, as this can diminish their characteristic roasted flavor. After they have cooled down, place them in a salad bowl and add vinegar (or lemon juice) and oil, according to your preferences. You can experiment with the order of the ingredients, pouring the oil first and then the vinegar, depending on the desired taste. If you want to add a hint of flavor, feel free to include garlic, chopped or crushed, in the mix. Turn the peppers on all sides to soak well with the sauce and let them chill for a few hours. Ideally, you should let them sit overnight for the flavors to blend harmoniously. When serving, garnish the dish with slices of fresh tomatoes, bringing a contrast of color and freshness. These roasted peppers are a perfect delicacy, fitting wonderfully as a side dish next to meat dishes, but also as an accompaniment to eggplant salad or other vegetable dishes. Enjoy them with pleasure!

Ingredients

-1/2 kg bell peppers -1 tablespoon lemon juice or 1/2 teaspoon vinegar -1-2 tablespoons olive oil -salt -1 clove of crushed garlic (optional)

Roasted Pepper Salad I

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