Roasted Pepper Salad with Balsamic Vinegar
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
2
Description
This salad is referred to by Mark as 'pepper fillet.' In Italian, 'fillet' means 'threads,' and here the roasted peppers should be sliced into thin thread-like strips. For a more delicate flavor, you can use balsamic glaze instead of balsamic vinegar.
Ingredients
- Sweet Pepper - 3 pieces
- Olive Oil - 1 tablespoon
- Balsamic Vinegar - ½ spoons
- Chili Flakes - ½ spoons
- Salt - ½ spoons
Step by Step guide
Step 1
Preheat the oven to 428°F and place the tray with the arranged peppers inside for twenty to twenty-five minutes.
Step 2
Remove the insides and skin from the cooked peppers, then tear them into long, narrow strips by hand. It's not necessary to make them too thin.
Step 3
Season with salt, sprinkle with pepper (preferably flakes rather than ground), then add balsamic vinegar and olive oil.
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