Salad of roasted peppers

10 red bell peppers (preferably pimiento)
3-4 tablespoons oil
5-6 tablespoons of vinegar
2 cloves of garlic
some parsley
1 teaspoon sugar
salt and pepper

Salad of roasted peppers


In a tray covered with baking paper roast peppers in preheated oven at 180 ° C for 50-60 minutes. Occasionally turn them so that they roast evenly.
Remove from oven and place in a pot covered with a lid or aluminum foil over 30 minutes. Meanwhile peel soften and they will peel more easily. After peeling, remove stems, clean the seeds and cut into thin strips.

In a bowl put oil, vinegar, salt, sugar, crushed garlic and chopped parsley and stir until sugar and salt dissolve. Pour obtained dressing over the roasted peppers (my grandma just put oil, vinegar and a pinch of salt and were very good too).
Leave in the refrigerator for at least two hours to intertwine flavors.

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