Roasted peppers salad
This roasted peppers salad is as delicious as is simple and quick to prepare! Roasted sweet peppers in a garlic & vinegar sauce make a great side dish to a meaty recipe!
Prep Time5 mins
Cook Time20 mins
Resting time10 mins
Servings: 4 people
- 2.2 lb long sweet red peppers
- 4-6 cloves garlic mashed
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- salt to taste
- 1/2 bunch fresh dill chopped
Clean peppers, wash and drain.
Place in baking sheet, transfer to oven and roast over high heat on all sides, about 5 minutes per side. Flip peppers every few minutes
Remove from oven and sit the roasted peppers in a deep dish or bowl. Sprinkle some salt and cover with a lid. Leave them covered for 10 minutes, then peel the skin off.
Prepare a sauce of crushed garlic, salt, vinegar, oil and dill.
Pour the sauce over peppers.
Leave at room temperature or in the fridge for half an hour, covered with a lid.
Long sweet peppers can be replaced with bell peppers.
Decorate with tomato slices and parsley leaves if you host a party, to make the salad look more festive.
Dill can be replaced with parsley (or both can be used)
Serve warm or cold.
Makes a great side dish to a meat recipe