Zorongollo (Roasted Pepper Salad)

🛒 Ingredients

• Red Bell Peppers 75 g · 23 kcal
• Tomatoes 60 g · 11 kcal
• Red Onion 20 g · 8 kcal
• Garlic 2 g · 4 kcal
• Hard-boiled Egg 50 g · 78 kcal
• Extra Virgin Olive Oil 15 g · 130 kcal
• Red Wine Vinegar 7 g · 2 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (390°F). Place the red bell peppers on a baking sheet and roast for 30-40 minutes, turning occasionally, until the skin is blistered and charred.
2. Transfer the roasted peppers to a bowl, cover it tightly with plastic wrap, and let them steam for 10-15 minutes; this helps with peeling. Once cooled, peel, deseed, and slice the peppers into strips.
3. Dice the tomatoes, finely chop the red onion, and mince the garlic.
4. Chop the hard-boiled eggs into small pieces.
5. In a large bowl, combine the sliced roasted red peppers, diced tomatoes, chopped red onion, minced garlic, and chopped hard-boiled eggs.
6. Drizzle with extra virgin olive oil and red wine vinegar. Season generously with salt and freshly ground black pepper to taste.
7. Toss gently to combine all ingredients. For best flavor, cover and refrigerate Zorongollo for at least 30 minutes before serving, allowing the flavors to meld.