Roasted Red Pepper Salad WITH PARSLEY

• porsi: PREP TIME: 15 MINUTES, P

Bahan-bahan

10 red bell peppers

4 garlic cloves, thinly sliced

2 tablespoons olive oil

1 to 2 tablespoons red wine vinegar

Salt and freshly ground black pepper

1 tablespoon chopped fresh parsley, for garnish

Petunjuk

1. Preheat the oven to 400°F.

2. Line a large baking sheet with parchment paper and arrange the bell peppers, leaving about an inch of space between them. Roast the peppers on each side for 20 to 25 minutes, in total 40 to 50 minutes. The skin of the peppers should be charred, soft, and easy to peel off, and the peppers should look slightly collapsed.

3. Transfer the peppers to a bowl and cover with a lid for 15 to 20 minutes. They will steam from their own heat, which will help with the peeling process.

4. Once they are safe to touch, move them onto a cutting board and remove the peel and seeds. Cut them into ¼-inch strips and place them in a medium bowl.

5. Add the garlic, olive oil, red wine vinegar, and salt and pepper to taste. (Add the vinegar gradually, depending on your taste.) Give them a mix.

6. Garnish with the fresh parsley.

7. The salad is ready to serve right away, but I recommend preparing it at least a few hours ahead so that the peppers marinate further.

Catatan

Enjoy red peppers in a whole new way with this roasted red pepper salad with parsley. It's a simple and highly versatile recipe that can be eaten on its own or as a side dish for grilled meats. The red peppers are roasted and then steamed, so they come out perfectly charred and tender, while the olive oil, garlic, and red wine vinegar elevate the flavor even further! All you need is some time for roasting and steaming the peppers, and you're good to go.