Salad with Roasted Bell Peppers and Olives
Salads • European
Description
Basil can be replaced with parsley.
Ingredients
- Orange Bell Peppers 5 pieces
- Pitted olives 5 oz
- Olive Oil 4 tablespoons
- Fresh basil leaves 1 bunch
- Lemon ½ piece
- Garlic 2 cloves
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Wash the peppers and dry them thoroughly. Preheat the oven to 200°C (392°F), line a baking sheet with parchment paper, brush the peppers with olive or sunflower oil, place them on the baking sheet, and roast in the oven for about 20 minutes, until the skin partially blackens. Turn the peppers once during roasting. Remove the roasted peppers from the oven and place them in a suitable container. Cover tightly with a lid, wrap in a kitchen towel, and let sit for 25-30 minutes. During this time, the skin will easily separate from the flesh due to the hot steam. You can also use pre-roasted peppers, which are available in supermarkets, making the preparation time significantly shorter.
Step 2
Peel the garlic and crush it in a mortar along with some parsley leaves.
Step 3
Remove the skin from the peppers, discard the stems and seeds, and cut them into strips about 1.5 cm wide, thinner if desired.
Step 4
Place the pepper strips in a bowl, add the olives, juice, and grated zest of half a lemon, making sure to slice the zest thinly beforehand.
Step 5
Dress the vegetables with the garlic dressing, olive or sunflower oil, add the remaining parsley leaves, season with salt and pepper to taste, gently mix, and let marinate for 1 hour in the refrigerator.
Step 6
Serve with boiled potatoes or as a standalone dish. Enjoy your meal!
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