Roasted bell pepper, tomato and onion salad

 

                You will find that the skins can be remove quite easily after the roasted peppers have been placed in the plastic bag for about 20 minutes.

Serves 6

• 3 large red bell peppers (capsicums), cut in half lengthwise
• 3 large tomatoes, peeled and seeded
• 2 small red onions, peeld and diced
• 60 ml flat Italian parsley
• 90 ml olive oil
• 30 ml white wine vinegar
• 1 garlic clove, finely chopped
• 2 ml salt
• 2 ml black pepper

1. Preheat the broiler (griller), then roast the peppers on both sides until the skins are charred, about 15 to 20 minutes. (The time will vary depending how much juice the peppers hold.)
2. Remove the membranes and seeds and discard ; place the peppers in a plastic bag and seal ; set aside for 20 minutes, then remove the skin and coarsely dice the flesh.
3. Coarsely dice the flesh of the tomatoes.
4. Place the peppers, tomatoes and diced onions in a serving bowl ; toss in the parsley leaves.
5. Mix together the olive oil, wine vinegar, garlic, salt and pepper, and pour over the vegetables ; toss the salad and serve.

BON APPÉTIT