Roasted bell pepper salad

Another summer’s favorite. Hated it as a child, absolutely love it now.

You only need few ingredients and your trust worthy cast iron skillet, I promise. 

So you’ll need:

  • bell peppers, 2-3 per serving
  • 1 tsp vinegar
  • 1 crushed clove of garlic
  • salt
  • pepper

METHOD:

  1. heat your cast iron skillet on medium high;
  2. wash your peppers, pat them dry and add them to the skillet;
  3. cook over medium heat for 20 minutes or up until the surface of the peppers becomes black;ardei blog (1 of 1).jpg
  4. once done, immediately transfer them to a covered pot with some salt and allow them to steam for another 15-20 minutes;
  5. peel the skin off following the same technique we used with the roasted eggplants in the baba ganoush recipe;
  6. shred or cut the peppers and add them to a Tupperware together with the rest of the ingredients;
  7. add the lid on and shake vigorously;
  8. transfer them to a plate and enjoy it with fresh bread.

Ok, bye

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