The spread made from roasted peppers

Name: The spread made from roasted peppers - Pamela L.
Ingredients: 6 roasted and peeled red bell peppers (I had them in the freezer); 3 large tomatoes; blanched and peeled (I had them in the freezer); 1 large onion; 4 cloves of garlic; 1/2 bunch of parsley; salt; pepper; a little oil

Sezon - The spread made from roasted peppers by Pamela L. - Recipia

Roasted Pepper Salad: A Summer Feast for Your Soul Dear cooking enthusiasts, today I invite you to discover a recipe full of flavor and nostalgia: roasted pepper salad. This dish, whether you call it a salad or a side, is the perfect choice for hot summer days. However, what I will share with you today is also a clever way to bring a touch of sunshine to your plate, even in the cold season, using frozen vegetables. I learned this recipe from my grandfather, a true master of cooking, and I am excited to share it with you. Preparation time: 20 minutes Cooking time: 15 minutes Total time: 35 minutes Servings: 4 Essential ingredients: - 6 roasted and peeled bell peppers (if you don’t have them frozen, you can roast fresh ones) - 3 large tomatoes, blanched and peeled - 1 large onion, finely chopped - 4 cloves of garlic, crushed - ½ bunch of fresh parsley, chopped - Salt and pepper, to taste - A little olive or sunflower oil Step-by-step preparation: 1. Roasting the peppers: If you have roasted peppers in the freezer, let them thaw. If not, start by roasting the bell peppers. Preheat the oven to 200°C. Place the peppers on a baking tray and roast them for 20-25 minutes, turning them on all sides until the skin turns black and blisters form. Once roasted, transfer them to a bowl, sprinkle with a little salt, and cover with a lid for 30 minutes. This step will make peeling easier. 2. Preparing the tomatoes: While the peppers cool, bring water to a boil. Score the skin of the tomatoes in an X shape and let them boil for 2-3 minutes. Remove them and let them cool, then peel and chop them into small cubes. 3. Cooking the vegetables: In a skillet, add a little oil and heat it. Add the finely chopped onion and let it sauté over medium heat, stirring constantly, until it becomes translucent, about 5-7 minutes. Be careful not to burn it, as this could ruin the flavor of the dish. 4. Adding the tomatoes: Once the onion is softened, add the chopped tomatoes, including their juice. Season with salt and pepper to taste and let the mixture simmer over low heat for 5-10 minutes, stirring occasionally to prevent sticking. 5. Finishing the dish: Turn off the heat and add the crushed garlic and chopped parsley. Mix well to combine the flavors. 6. Assembly: Take the roasted peppers, carefully peel them, and arrange them on a platter, whole or sliced, according to your preference. Pour the tomato and onion sauce over the top. This vibrant combination of colors and flavors is a true delight, and the salad is ready to be enjoyed! Serving: The roasted pepper salad can be served warm or cold. It is perfect as a side dish with grilled meats, but also as a tasty salad for a summer meal. Drizzle a little olive oil on top and add a slice of lemon for an extra touch of freshness. Nutritional benefits: This recipe is not only delicious but also healthy. Bell peppers are an excellent source of vitamins A and C, antioxidants, and fiber. Tomatoes provide lycopene, a beneficial compound for heart health. Garlic, known for its antibacterial and anti-inflammatory properties, perfectly complements this dish. Frequently asked questions: 1. Can I use canned peppers? It is preferable to use fresh or frozen roasted peppers for a more intense flavor. Canned peppers can alter the texture and flavors of the dish. 2. How can I vary the recipe? You can add green or black olives, feta cheese, or even a splash of balsamic vinegar for a touch of acidity. You can also substitute parsley with dill or basil, depending on your preferences. 3. What drinks pair well with roasted pepper salad? A salad like this pairs perfectly with a dry white wine or a refreshing mint lemonade cocktail. Additionally, a Greek yogurt with mint can deliciously complement this dish. Cooking tips: If you want to enhance the flavor of the peppers, try roasting them on a grill or stovetop for an authentic smoky taste. Also, let the salad sit for a while before serving, so the flavors can combine perfectly. In conclusion, roasted pepper salad is more than just a simple recipe; it is a culinary experience that delights your senses and brings back memories of moments spent with loved ones. Don’t hesitate to try it and adapt it to your taste! Enjoy!