Roasted pepper salad

Name: Roasted pepper salad
Ingredients: 14 large meaty yellow bell peppers; 1/2 teaspoon salt; 150 ml water; 50 ml vinegar; 1/2 teaspoon salt; 2 large garlic cloves; 1 tablespoon sugar; 1/2 teaspoon ground pepper

Salad - Roasted pepper salad by Florina P. - Recipia

Roasted pepper salad is baked until the skin blisters and blackens in places. The yellow peppers then go into a tangy liquid with garlic and pepper; once peeled, they stay tender and meaty, keeping their shape. I serve them whole, with bread, so none of the juices go to waste on the plate. Prep: 15 minutes. Cook: 40 minutes. Rest: 10 minutes. Total: 65 minutes. Servings: 8. About 90 kcal and 5 g protein per serving.

Ingredients

For the peppers

14 large meaty yellow bell peppers
1/2 teaspoon salt

For the liquid

150 ml water
50 ml vinegar
1/2 teaspoon salt
2 large garlic cloves
1 tablespoon sugar
1/2 teaspoon ground pepper

Preparation

1. Wash and dry the peppers, then arrange them on a baking tray. Prep takes about 10 minutes. 2. Bake at 220°C for 40 minutes, turning them halfway through, until the skin blisters and blackens in places. You can also cook them on the grill, turning them until they soften and develop black spots. 3. Sprinkle 1/2 teaspoon salt over the peppers and cover them for 10 minutes. 4. Meanwhile, in about 5 minutes, mix the water, vinegar, 1/2 teaspoon salt, crushed garlic, sugar and pepper in a bowl. 5. Peel the peppers. If you want to serve them sliced, remove the stems and seeds, then put them in the liquid.

Notes

The peppers go well with baked potatoes or roast meat; you can also pour the tangy liquid over the side dish. The salad can be made ahead and kept covered in the fridge for up to 3 days. For a sweeter version, replace some of the yellow peppers with red bell peppers, keeping the same quantity. Choose large, meaty peppers that are similar in size so they cook at the same time. If you have some smaller ones too, take them off the tray as soon as their skin blisters, without letting them get too soft. When I make a larger batch, I roast them in two batches, in a single layer, so I can turn each pepper easily.