This great vibrant salad is best enjoyed soon after the peppers come out of the oven.
The oven roast brings out the warm juices and caramelizes the bell peppers.
It is best to prepare the Roasted Bell Peppers Salad by mixing everything on the cutting board, then transferring it with all the juices to your serving bowl.
*Note: The deeper the color of the pepper, the sweeter your salad will taste. You can use red, orange or green.
WHAT YOU NEED?
- 2 garlic cloves
- 3 tbsp olive oil
- ¾ tsp salt
- Black pepper to taste
HOW TO MAKE?
- Preheat the oven to 450F/220C.
- Place all the bell peppers on a baking sheet with no parchment paper (parchment paper can burn in high heat).
- Roast the pepper in the oven for 30 minutes, check halfway if the side facing up is charred. If it is, flip the peppers to char the other side.
- Once ready, remove from the oven and place on parchment paper.
- Wrap all the peppers with parchment paper for at least 10 minutes. This will help you to peel the skin.
- After 10 mins or more, remove the parchment paper, peel the peppers with your hands and remove the seeds.
- Place the peeled peppers on a cutting board and chop them. Add the chopped garlic, salt, olive oil, and black pepper. Mix it well with both hands on the cutting board and transfer to a serving bowl.
