Salade de poivrons grillés – French-Style Grilled Bell Pepper Salad Recipe
This grilled bell pepper salad is a colorful, aromatic dish that in France is often served as a starter or a side to grilled meats. The peppers are soft, slightly sweet, and delicately smoky, all finished with a simple garlic vinaigrette. It’s something between a salad and a marinated appetizer, perfect for summer gatherings.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- bell pepper (red) - 2 piece
- bell pepper (yellow) - 1 piece
- bell pepper (green or orange) - 1 piece
- garlic - 2 clove
- olive oil - 40 ml
- vinegar (wine or apple cider) - 15 ml
- capers - 15 g
- flat-leaf parsley - 10 g
- salt
- black pepper
Main Ingredient:
bell pepper
Preparation
- Wash and dry the peppers, then place them whole on a baking tray lined with baking paper. Put into an oven preheated to 220°C with the grill function on, or on the highest rack under the top heating element.
- Roast for 20–25 minutes, turning the peppers every few minutes with tongs, until the skin is well darkened and charred in spots and the flesh is soft.
- Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or a lid. Set aside for 10–15 minutes; this will make the skins easier to remove.
- When the peppers have cooled slightly, peel off the skins with your fingers or a small knife, remove the cores and stems. Cut the flesh into strips about 1–2 cm wide.
- Peel the garlic and finely chop it or press it through a garlic press. Rinse, dry, and chop the parsley leaves.
- In a small bowl, mix the olive oil, vinegar, garlic, a pinch of salt, and pepper. Add the capers and chopped parsley and stir.
- Place the pepper strips in a bowl, pour over the prepared dressing, and gently toss so you don’t tear the pieces. Leave for at least 15 minutes at room temperature so the flavors can meld.
- Serve at room temperature as a salad or appetizer; you can garnish with extra chopped parsley.
Storage
In fridge:
4 days
Freezing:
No
Sałatka dobrze się przechowuje w lodówce w zamkniętym pojemniku, a nawet zyskuje na smaku następnego dnia. Przed podaniem wyjmij ją z lodówki na 20–30 minut, żeby nie była lodowata.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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