About this recipe

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Recipe highlight

Why you’ll love it

Roast, peel, toss—restaurant-level salad in 30 minutes. ⚡

Ingredients

• 🫑 Red roasting peppers, whole: 8 large (1.2 kg / 2.6 lb)
• 🧄 Garlic, very thinly sliced: 8 g (2 cloves / 0.3 oz)
• 🫗 Sunflower oil (or mild EVOO): 45 ml (3 tbsp / 1.5 fl oz)
• 🍎 Apple cider vinegar (or white wine vinegar): 20 ml (4 tsp / 0.68 fl oz)
• 🧂 Salt: to taste (≈5 g / 1 tsp)
• ⚫ Black pepper, freshly ground: 1 g (¼ tsp / 0.04 oz)
• 🌿 Flat-leaf parsley, finely chopped: 2 tbsp (8 g / 0.28 oz)
• 🍋 Lemon wedges, to serve (optional): 1

Preparation

• 1 Roast Broil or grill peppers on high, turning, until skins are blistered and flesh is soft (18–25 min).
• 2 Steam & peel Transfer to a bowl, cover 10–15 min, then peel and seed. Slice into wide strips.
• 3 Marinade Whisk oil, vinegar, garlic, salt, and pepper.
• 4 Toss Combine warm pepper strips with the marinade and parsley. Rest 10 min (or chill up to 24 h).
• 5 Serve Bring to room temp; adjust salt/acid and finish with lemon if you like.

Timing details

Nutrition

Estimated values per serving.

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