Roasted Red Pepper Salad is a dish that should not be missed on the table in summer. Preparation is very simple, but it takes a little more patience and time.
First you have to bake the red long peppers in the oven and it is important that they are well roasted, slightly black. This way the skin will be easily removed and I recommend that they be cleansed while still lukewarm. If the peppers are undercooked, the skin will not peel off well.
Baking gives the peppers a wonderful sweet and smoky taste, which makes this dish special.
Then some more precision is needed to remove the seeds, but in the end the effort will definitely pay off. Roasted Red Pepper Salad goes well with grilled meat, sandwiches.
Roasted Red Pepper Salad
Servings 3 portions
- 1500 grams of red long peppers
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 sprigs of parsley
- Black pepper
- Arrange the peppers on a baking sheet with baking paper. Preheat oven to 220 degrees Celsius. Then bake the peppers in a higher position in the oven, closer to the heater, for about 25 to 30 minutes. (depending on the size of the peppers) Roast them until they turn a little black. Only then will the skin be removed nicely.
- Then take out of the oven and let peppers cool a bit. While still lukewarm, remove the skin by pulling it down with your fingers and then remove the middle and seeds. Excess water dropped by the peppers is also discarded.
- Cut the roasted peppers into strips and place them in a bowl. Season it with salt and pepper to taste, add oil. Peel the garlic and grate it, chop the parsley and add it all together, stir well.Refrigerate for a couple of hours or overnight, then serve.
Leave A Comment