Roasted Red Pepper Salad
Servings 3 portions
Ingredients
- 1500 grams of red long peppers
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 sprigs of parsley
- Salt
- Black pepper
Instructions
- 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.