Roasted pepper salad

Updated at: Thu, 17 Aug 2023 05:14:17 GMT

Step 1

We turn on the oven and set it to 190°C, ventilated. Wash the peppers well and cut them in half lengthwise.

Step 2

We remove the spine and seeds completely, if we want we also scrape the vines inside. We can rinse the cleaned peppers under cold water to make sure we have gotten rid of any traces of seeds. We drain them well and fan them inside with absorbent kitchen paper towels.

Step 3

Prepare the oven tray by lining it with baking paper. We arrange the cleaned peppers skin side up and they are ready for the oven. We make sure, before putting them in the oven, that they are also well fanned on the upper side (the exposed one).

Step 4

Bake these roasted peppers in the oven preheated to 190°C, ventilated, at a medium height, for 20, 25 or 30 minutes. The cooking time has a fairly large margin of tolerance, because I baked kapia peppers in 20 minutes, and the fat, much meatier peppers needed even 30 minutes, sometimes.

Step 5

As soon as we remove these baked peppers from the oven, we cover them with clean kitchen towels, in a double layer. We let them steam under the napkin until they cool almost to room temperature. The steam will help the skin come off completely.

Step 6

After the roasted peppers have cooled, the skin will come off very easily, usually in one piece, two at most. It cleans perfectly, including the "curlier" ends of the peppers.

Step 7

As we peel them, we put them in a clean bowl. We can use them immediately for the baked pepper salad or we can include them in other dishes, they are perfectly clean and taste great!

Step 8

This is how you roast peppers. For this recipe I used green peppers tho but you can use whatever peppers you like.

Step 9

The easiest way to prepare the vinaigrette for the baked pepper salad is to add the vinegar, salt, honey or agave syrup, garlic and oil to the blender. We homogenize the obtained emulsion well with the juice of the cooked peppers, filtered through a fine sieve and we are ready! Obviously, however, this vinaigrette can also be prepared if we don't have a blender. First, I put the garlic and coarse salt in a bowl. With the wooden spoon, I rubbed the garlic a little with the salt, until I obtained a paste with a rustic texture (not very fine).

Step 10

I gradually added the oil, stirring continuously, then added the vinegar and agave syrup and blended everything very well. I use agave syrup because it has a lower glycemic index than traditional sweeteners and tastes really good. You can also use honey or sugar, if you have no problem consuming it. If you use sugar, it is good to dissolve it completely in the vinegar before adding it to the vinaigrette. Finally, I added the filtered juice of the roasted peppers and that's it, the vinaigrette is ready.

Step 11

I arranged the peppers in the dish in which I served them, as much as possible in a single layer. I poured the vinaigrette over them and turned them around a few times so they were well coated. Of course, if I keep them in the fridge, covered, for at least 2-3 hours, the vinaigrette will penetrate much better.

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