A delicious salad, found in an Italian cookbook (Délices d'Italie by Loukie Werle).A recipe that will please everyone, vegetarian or not. The peppers are roasted under the grill and then mixed with a tomato. An appetizer that is best eaten cold, so it can be prepared ahead of time.
Prep Time25 minutesmins
Cook Time20 minutesmins
Refroidir1 hourhr
Total Time1 hourhr45 minutesmins
Course: Salade
Cuisine: Italian, Italien
Servings: 6people
Author: Natalija
Ingredients
4largebell peppers (of different colors)
1-2tomatoes
1-2clovesgarlic
1handfulof basil leaveschiseled
1handfulof mint leaveschiseled
1Tbspcapers(rinsed)
Salt and fresh pepper
4Tbspolive oil
Instructions
Preheat grill.
Cut peppers in half lengthwise, remove seeds and membranes.Place peppers on a broiler rack, skin side up
Roast until the skin is blackened. Remove the peppers from the oven and put them in a bowl, cover with plastic wrap and leave for about 20 minutes.
Meanwhile, cut the tomatoes into small cubes.
Chop the garlic cloves. Chop the basil and mint leaves
Remove the skin from the peppers and cut them into strips
Put all the chopped ingredients in a serving bowl. Add the capers. Season with salt and pepper then drizzle with olive oil.
Cover with plastic wrap and let stand for about one hour before serving.