Roast Pepper Salad

You need:

9-10 yellow, red, or green peppers

½ bunch fresh parsley

2-3 garlic cloves

¼ cup of olive oil

1-2 tbsp red wine vinegar

salt to taste

Instructions:

Roast the peppers on all sides over high heat. Place them in a covered pot for 10-15 minutes. Remove peels, stems, and seeds from the peppers and split them lengthwise. Arrange the peppers in a plate and add the minced garlic cloves atop the peppers. Add the dressing made of salt, vinegar and oil. Sprinkle with finely chopped parsley. You can arrange them with a few olives.