Ingredients 2 green bell peppers 2 red bell peppers 2 yellow bell peppers 3 tbsp olive oil 1 onion 2 clov. garlic 2 tbsp wine vinegar 1 large tomato, finely diced 1 pinch sugar 1/2 bndl. parsley or fresh cilantro A few mint leaves, finely chopped Salt Freshly ground pepper Equipment Baking tray Frying pan Oven TAGS APPETIZERS GARLIC APPETIZERS LOW BUDGET SALADS SIDE DISHES VEGAN VEGETARIAN HOLIDAY MEALS Ingredients 2 green bell peppers 2 red bell peppers 2 yellow bell peppers 3 tbsp olive oil 1 onion 2 clov. garlic 2 tbsp wine vinegar 1 large tomato, finely diced 1 pinch sugar 1/2 bndl. parsley or fresh cilantro A few mint leaves, finely chopped Salt Freshly ground pepper Instructions Preheat the oven to 200°C (top and bottom heat). Wash and dry the peppers, then place them on a baking sheet. Roast for about 30 minutes, turning until the skins are blackened all over. Continue roasting for another 20 minutes until blistered. Transfer the hot peppers to a food-safe bag or a bowl with a lid. Seal and let sit for 7-10 minutes to loosen the skins. Meanwhile, dice the onion. Heat the olive oil in a pan. Add the garlic, sauté for 1 minute, then remove it. Add the onion and cook until translucent, about 4-5 minutes. Sprinkle with sugar and deglaze with vinegar. Add the tomato and simmer for 4-5 minutes. Peel the peppers with a small knife. Remove stems and seeds, then cut into thick strips or large chunks. Add the peppers to the pan with the tomatoes. Turn off the heat. Season with salt and stir in the herbs. Serve the salad warm or chilled, it’s delicious either way! TAGS APPETIZERS GARLIC APPETIZERS LOW BUDGET SALADS SIDE DISHES VEGAN VEGETARIAN HOLIDAY MEALS
