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Italian Pepper Salad

Italian Pepper Salad
160
calories
Calories
45 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
0.333 cup olive oil
salt
freshly ground peppers
2 tablespoons white wine vinegar (to taste)
In addition
olive oil (for the baking tray)
black Olives
Basil leaves
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Preparation steps

1
Lay the pepper quarters on a baking tray that has been brushed with olive oil and press flat. Roast in an oven preheated to 240°C (220° fan) | 450F | gas 9 for about 10 - 15 minutes, until the skins blister and are almost black.
2
Take the peppers out of the oven and cool for 10 minutes. Once cool, remove the skins and cut into rectangles, arranging on a plate, reserving any juice from the tray. Season with salt and pepper.
3
Mix together the pepper juice, vinegar and olive oil and drizzle over the peppers.
4
Leave to stand at room temperature for about 2 hours. Serve sprinkled with olives and basil leaves.