VEGAN

Sweet Pepper Salad

Salads | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sweet Pepper Salad

Ingredients

Olive Oil - 3 fl oz
Red Long Chili Peppers - 4 pieces
Sweet Pepper - 4 pieces
Thyme - 1 bunch
Spanish onions - 2 pieces
Garlic - 4 cloves
Basil - to taste
Ocean salt - to taste
Marjoram - a pinch
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Pour 3 tablespoons of oil onto a baking sheet and place it over high heat. When the oil is hot, add whole peppers, a few sprigs of thyme, salt, and freshly ground pepper. Roast for about 10 minutes until brown spots appear on the sides of the peppers. Move the baking sheet to the oven and bake the peppers for 10 minutes until they soften. Immediately transfer the peppers to a large bowl and cover tightly with foil. Let cool.

Step 3

Peel the skin off the peppers. Cut each pepper in half lengthwise, remove the stems, and clean out the seeds. Cut the peppers into long strips about 5 mm wide. Save the juice that has accumulated.

Step 4

Heat 2 tablespoons of oil in a skillet over medium heat. Add finely chopped onion, thinly sliced garlic, the remaining thyme, and sauté for a few minutes. Season with salt and cook until the onion darkens and becomes soft. Remove the thyme. Add the peppers, season with salt and pepper, and cook for another 2 minutes. Transfer to a large bowl, add the reserved pepper juice, and let cool.

Step 5

Before serving, sprinkle with thinly sliced basil leaves, add marjoram, season with pepper, drizzle with the remaining oil, and add a little sea salt.