Roasted Red Pepper Salad

🛒 Ingredients

• Red Bell Peppers 700 g · 310 kcal
• Garlic Cloves 20 g · 30 kcal
• Extra Virgin Olive Oil 45 g · 398 kcal
• Red Wine Vinegar 15 g · 3 kcal
• Fresh Parsley 10 g · 4 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Wash and halve the red bell peppers, remove seeds and stem, then place them cut-side down on a baking sheet lined with parchment paper.
2. Roast for 25-30 minutes, or until the skins are blistered and slightly charred. Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes.
3. Once cooled slightly, peel the skin off the peppers, remove any remaining seeds, and slice them into strips. Mince the garlic and finely chop the fresh parsley.
4. In a medium bowl, combine the roasted pepper strips, minced garlic, chopped parsley, extra virgin olive oil, and red wine vinegar. Season with salt and black pepper to taste.
5. Toss gently to combine all ingredients. For best flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving. Serve chilled or at room temperature.