Roasted Peppers with Garlic, Olive Oil & Vinegar

• całkowity czas: 4 hours 12 minutes

Składniki

10 bell peppers, preferably in a mix of colors

½ cup good-quality extra-virgin olive oil

½ cup avocado oil

6 garlic cloves, crushed or finely minced

2–3 tablespoons red wine vinegar, to taste

½ teaspoon coarse sea salt, plus more to taste

½ teaspoon sugar, or to taste

3 tablespoons fresh parsley, finely chopped

Wskazówki

Roast the peppers

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the whole peppers on top.

Roast for 20–30 minutes, turning them occasionally, until the skins are blistered, browned, and beginning to collapse.

Steam the peppers

Transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them sit for 15–20 minutes. The steam will help loosen the skins.

Peel and clean

Peel the peppers and remove the stems and seeds. Cut them into strips or leave them in larger pieces, depending on how you’d like to serve them.

Make the dressing

In a small bowl, whisk together the olive oil, avocado oil, garlic, red wine vinegar, salt, and sugar. Taste and adjust the vinegar, salt, and sugar until you have a balance of tangy, garlicky, salty, and just slightly sweet.

Assemble the salad

Arrange the peppers on a serving platter and pour the dressing generously over them. Sprinkle with the chopped parsley.

Let it rest

Allow the salad to sit for at least 30 minutes before serving so the peppers can soak up all that delicious dressing. It can also be made several hours ahead and brought closer to room temperature before serving.