The chicken meatballs were ready when I realized that there was nothing for salad. No matter how long if I think about it I’m not getting any better than roasted red sweet peppers salad, literally a real treat. For some of you may seem difficult but it’s easy tasteful and it Worth’s the effort. If you are at province or much better if you have a yard and a Barbecue grill Its smoked flavor will take off the atmosphere…Enough with the words, we have a lot to do.
First, cut the tops off your peppers and discard. Then take out the seeds and discard those. Next, cut your peppers into thick strips, I usually get 5-6 strips per pepper.
Then put the peppers in the grill about 6 inches under the flames and cook for 5-7 minutes, or until the skins are burnt and wrinkled. Watch carefully as you don’t want them totally scorched.
Carefully remove the peppers in a bowl. Cover them and left them aside to rest and cool for at least 1 hour.
Now you are going to pinch the peels of the peppers and pull them off. They should come off very easily. Discard the peels. Put some extra virgin oil, maloxide, and salt in a small bowl and stir. Taste and add more apple vinegar or olive oil to your liking.A general rule 3:1 is the most common After putting the peppers in a serving platter drizzle all over with the marinade. If you like, you can also tear the side of each roasted pepper so that the marinade gets to cover more surface. They last a lot at the refrigerator but the really combined with a lot of the main menu.
|Roasted red sweet peppers salad!||Ingredients|
|2.5 lb sweet peppers 1/3 c extra virgin olive oil 1/4 c red wine vinegar + more to taste. 3/4 tsp sea salt or to your taste|