You may be familiar with this type of salad as roasted red peppers are sold everywhere. In Turkey, we spice it up with garlic, parsley and lemon. This can be enjoyed cold as a salad, an appetizer or a side dish. I also like to add these red peppers on sandwiches, especially chicken sandwiches.
3 red bell peppers
1/3 cup fresh parsley (chopped finely)
2 cloves garlic (chopped finely)
1 tbsp olive oil
Juice of ½ lime or lemon
Sprinkle of ground black pepper
Pinch of salt
Turn on oven broiler. If you have a grill, that will work even better. Place the peppers in a Pyrex dish or oven proof tray. Broil each side for about 10 minutes until the skin of the peppers blacken and pull away from the flesh of the peppers. Remove from the broiler and cool.
Once the peppers are cool enough to work with, remove the skins and the seeds. Slice each pepper lengthwise. Add the parsley, garlic, black pepper and salt. Drizzle olive oil and then the lime/lemon juice. Mix well and serve at room temperature or cold as a side dish or a salad.
3 red bell peppers
1/3 cup fresh parsley (chopped finely)
2 cloves garlic (chopped finely)
1 tbsp olive oil
Juice of ½ lime or lemon
Sprinkle of ground black pepper
Pinch of salt
Turn on oven broiler. If you have a grill, that will work even better. Place the peppers in a Pyrex dish or oven proof tray. Broil each side for about 10 minutes until the skin of the peppers blacken and pull away from the flesh of the peppers. Remove from the broiler and cool.
Once the peppers are cool enough to work with, remove the skins and the seeds. Slice each pepper lengthwise. Add the parsley, garlic, black pepper and salt. Drizzle olive oil and then the lime/lemon juice. Mix well and serve at room temperature or cold as a side dish or a salad.
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