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Bell Pepper Salad ©

April 15, 2013
Roasted Bell Pepper Salad ©

 

 

 

 

 

The theme this month being, “Spring Boost,” and it also being the period of Lent before Greek Easter, I am posting a series of healthy vegetarian recipes full of vitamins and goodness, giving us a cleansing boost, getting rid of a few unwanted kilos and making one feel much more energetic.

From this list the beautiful “Bell Pepper,” (known also as Sweet Pepper and Capsicum and cultivated in several colors the most common being Green, red, Orange and Yellow,) should not be missing. For some, the pepper does not suit their constitution, but for others it is a well known source of  antioxidants, vitamins and carotene. The red colored pepper especially, more so than the green.

Here is a lovely colorful salad, which adds color to a cold summer buffet and combines beautifully with the mint and garlic. If you are not a great fan of garlic, you can omit the garlic, or add a whole clove cut in half and remove it just before serving.

 

 

 

 

Roasted Bell Pepper Salad ©

Choose nice firm peppers of different colors.

 

 

Roasted Bell Pepper Salad ©

Roast in oven 220.C for 20-30 minutes. Place in sealed bag to sweat for ten minutes. This helps skin come off more easily.

 

 

Roasted Bell Pepper Salad ©

Hold up and peel with knife.

 

 

Roasted Bell Pepper Salad ©

Pull out stalk, together with seeds.

 

 

Roasted Bell Pepper Salad ©

Slice into thin strips.drain thoroughly in colander.

 

 

Roasted Bell Pepper Salad ©

Place in serving dish and garnish with fresh mint leaves just before serving or they discolor.

 

 

Roasted Bell Pepper Salad ©

Sprinkle with freshly chopped garlic, or add a clove cut in half and remove before serving.

 

 

Roasted Bell Pepper Salad ©

Final result! Full of color energy and goodness.

 

Easy

 

 

 

6-8 People

 

 

Oven Temperature 220.C.

Cooking Time 20-30 minutes

 

 

Ingredients

 

6 Bell peppers ( 2 Red, 2 Orange, 2Yellow )

2 cloves of garlic finely chopped, not squeezed

A few drops of vinegar

1-2 tbs olive oil

Salt and freshly ground black pepper or Sweet Paprika

Freshly picked mint leaves

 

Method

1. Choose firm unbruised peppers with a nice fresh green stalk. Wash and dry.

2. Line your oven tray with tin-foil and roast in oven 220. C for 20-30 minutes and until the peppers are partially charred.

3. Remove from oven and place in sealed plastic bag for 10 minutes. This helps to peel the skins off more easily.

4. Remove from bag and peel off skins with sharp knife. Pull on stalk together with seeds and discard.

5. Slice flesh into thin strips and leave to drain in Colander.

6. Arrange in serving dish, sprinkle with finely chopped garlic, ( Not Squeezed) or if you prefer, slice two cloves of garlic in half and remove just before serving.

7. Drizzle with vinegar and olive oil and just before serving garnish with mint leaves. Add mint leaves at the last minute, or they may discolor.

8. Serve together with other salads as part of a Buffet, or as part of a Meze.

 

N.B. The tin- foil protects your baking tray from the juices burning on it, while the peppers are cooking.

 

 

 

 

 

 

 

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