Rainbow Roasted Pepper Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 15 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large bell peppers, red and yellow
- 2 teaspoons garlic clove (s), finely chopped
- 2 teaspoons extra virgin olive oil
- 1 teaspoon lemon juice, fresher
- Salt, coarse-grained
- 15 g basil, fresh, cut into fine strips
- Flowers, fresh from the nasturtium or other garnish
- Pepper, coarsely ground black
Print Recipe
Pin Recipe Instructions
- Preheat the grill.
- Halve the peppers lengthways, remove the stones and stem. Flatten each half lightly by hand. Then place with the skin facing up on a baking sheet lined with aluminum foil. Put this about 7cm under the grill in the oven and cook for 12-15 minutes until the skin is completely black. Put the peppers in a paper or foil bag, seal it tightly and allow the peppers to evaporate for 10-15 minutes. Take out and remove the burned skin.
- Arrange the peppers nicely on a decorative plate. Spread the garlic evenly over the peppers and drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Let the vegetables rest for 15 minutes so that their full aroma can develop.
- Just before serving, sprinkle with basil and garnish with the nasturtium flowers.
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