Tuesday, January 24, 2012

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

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.

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