In the past, when I didn’t like the taste and flavor of bell peppers, until I learned to cook them myself in a proper way and I became a fan of bell peppers. I hardly eat them raw (like eating an apple), but when they are chopped and mixed in salad, I really appreciate the freshness, juiciness and crispiness of those small bits. When cooked in stew dishes, their taste is so palatable and easy to eat. My sister used to refuse any dish with bell peppers, but then I cooked her some pasta dishes with bell peppers and she adores bell peppers so much now.
As much as I like bell peppers, this is the my first time trying the taste of roasted bell peppers. The taste is so good, so sweet and a gentle smoke smell enhances the taste. When it comes to this salad, the sweet taste blends with the fragrant sourness of balsamic vinegar to bring out a very special flavor. This is another dish that leverages the taste of bell peppers.
Ingredients: (serves 6)
- 2 red bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
- 2 garlic cloves, minced
- 2 large handfuls of parsley, chopped
- 10 large basil, chopped
- 12 green pitted olives, sliced
- 3 tbs olive oil
- 1 tbs balsamic vinegar
- salt, pepper
- Preheat the oven to 400F. Roast the bell peppers ưhole until the skin blisters, then put them in a plastic bag. When cooled, seed and skin them, then thinly slice them and put them in a bowl with garlic, parsley, basil, olives, olive oil and balsamic vinegar.
- Gently toss the salad mixture and season with salt and peper.