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Roasted bell pepper salad
This Middle Eastern roasted bell pepper salad, with its glistening peppers slices, spicy marinade of balsamic vinegar and olive oil and big chunks of fragrant garlic, is a feast for any day. It can be easily scaled up or down, and the amounts are just my attempt at measuring the ingredients - I usually wing it and taste the salad as I go.
Ingredients
- 6-9 bell peppers of all colours though it's best to stay away from too many green ones here
- 2 TBs olive oil
- 1.5 TBs balsamic vinegar
- 4 garlic cloves
- 1.5 tsps salt
- Chopped parsley cilantro or dill, for serving
Instructions
- Preheat the oven to 400F. Coat a baking sheet with aluminum foil.
- Rub each pepper with a layer of olive oil, and arrange them on the baking sheet. Bake for 15-20 minutes at 400F, until the side that has been in contact with the baking sheet has blackened (and not just a bit; you want the whole side to be blistered and charred). Using tongs, turn the peppers over, exposing a new side to the heat, and bake for an additional 20 minutes. Remove them from the baking sheet and place in a sealable plastic bag. Seal, and let peppers sweat for an hour (or even more).
- After an hour, peel the peppers with your fingers, taking care to remove as much of the seeds and membrane as you can (I even rinse the really stubborn seeds off if need be). Cut peppers into thin strips (you can also tear them with your fingers if you want bigger, more rustic pieces).
- Chop garlic coarsely (I like to taste the garlic cloves), and add to peppers. Mix all remaining ingredients into a sauce, and drizzle on top of the peppers. Stir to ensure even coating, and transfer to a large serving platter. Sprinkle chopped herbs on top. Let salad marinade overnight, or even longer before serving (it will keep soaking in the marinade as it sits).