Ingredients
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6 (red, yellow, or orange) Bell Peppers
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1/4 cup Olive Oil
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1/4 cup Pine Nuts
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1/2 tsp Red Wine Vinegar
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1 Garlic Clove
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1 Tbsp chopped Fresh Parsely
Directions
Steps
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1
Done
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Preheat oven to 375°F/190°C. Once ready with the peppers, turn to Broil, or turn to the highest heat level with the rack at the top. |
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2
Done
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Broil the PeppersSlice peppers in half and remove seeds and stem. Align on a baking sheet with parchment paper. Broil in the oven until they char (timing dep. on your oven - mine took about 20 min.). |
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3
Done
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Peel the PeppersPut the roasted peppers in a large bowl and seal with sarran wrap. Let sit for 30 min. Peel the charred skin off each pepper half and place in a colander for 20 min. to let the juices run out. |
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4
Done
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Assemble the roasted pepper saladToast the pine nuts in a dry pan for 1 min and remove. Mince the garlic. Slice the roasted peppers. Mix with olive oil, toasted pine nuts, chopped parsely, minced garlic, and red wine vinegar. Season with salt and pepper and serve. To serve warm, reheat in oven first. |
