Grilled bell pepper salad is a truly delicious side dish loved by everyone. They can be prepared on a non-stick or cast-iron griddle, on the fireplace embers in winter, and on the barbecue in summer as I did. In my opinion, they are the most exquisite side dish ever, sweet with that slight smoky flavor and they pair wonderfully with any dish from meat to fish. They are also excellent for preparing cold pasta, perhaps adding some tuna. For seasoning, simply use oil, salt, garlic, sun-dried tomatoes prepared by me, olives, Greek basil, and a splash of vinegar.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Embers, Grill, Griddle
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6 bell peppers
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 oz sun-dried tomatoes
- 1.75 oz olives
- salt
- 1 clove garlic
- basil
Tools
- 1 Griddle
- 1 Oval dish
- 1 Grater
Steps
Wash the bell peppers under running water.
Dry them with paper towels and place them on a hot grill, grill for about 25 minutes.
Turn them occasionally to cook on all sides.
The bell pepper skin should be well cooked, dark in color.
While still hot, place the peppers in a paper bag, like a bread bag, let them cool inside.
Remove the skin and seeds inside.
Let them drain for a few hours.
Cut into strips and arrange on a serving dish.Prepare an emulsion with oil, vinegar, salt, and grated garlic or sliced thinly for a milder taste.
Season with the emulsion.
Add the sun-dried tomatoes, olives, and basil.
Mix well and let it marinate for a few hours before serving.
Tips
They can be stored in the refrigerator for up to 2 days. They taste even better the next day.
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