Prep: 5 minutes
Cook: 25 minutes
Cook: 25 minutes
Easy
Serves
4
4
Ingredients
50 ml sunflower oil
4 red bell peppers, quartered,
seeds and stems removed
4 garlic cloves, peeled and sliced
50 ml extra virgin olive oil
50 ml white wine vinegar
8 sprigs of thyme
salt, black pepper
Method
Heat the oil in a frying pan, add the garlic. Add peppers until they are browned on both sides (cook them on the skin side first). When cooked, place the peppers in a bowl, cover with foil, and let them steam for 20 minutes (so they will be easier to peel). Peel them, drizzle with olive oil and white wine vinegar, add thyme and some salt to taste. This salad is best when prepared 12 hours before serving and kept refrigerated. It makes for a nice side dish, particularly with grilled meats.
