Salad of Grilled Peppers (Bell Peppers)2017-08-04
- Servings: 2 or 3
This is a healthy, easy and colourful side dish that I tasted, for the first time, at my Portuguese friend’s house in Bamako. My husband, who initially was not a capsicum fan, loves now this salad.
- 3 Bell peppers (any colour)
- 2 gloves of garlic, peeled and thinly sliced
- 2 or 3 tbsp of extra virgin olive oil
- Salt and black pepper, to taste
Wash the peppers, dry them then cut them in two to remove the stem and the seeds.
Line a plate with aluminium foil then place the peppers, skin side up and grill them until they are cooked enough and the skins are charred.
Remove from the grill and cover the peppers while they are hot with plastic wrap. Keep covered for about 10 to 15 min. This will create a steam and will make it easier to remove the skins.
Once the peppers are skinned, cut them in thin pieces, add the salt and pepper then cover with the garlic slices and the olive oil.
Serve at room temperature.