I really enjoy the taste of grilled peppers and this salad is certainly a family favourite. It’s also a very healthy choice, low in calories and a great source of fiber and vitamins A and C.  You can serve it as a light meal or a side dish. 

Time: 35 min, Prep: 10 min. Cook: 25 min.
Servings: 4 servings                               

Ingredients

• 12 peppers
• 6-8 garlic cloves
• apple cider vinegar
• olive oil
• salt

Directions

Wash and dry the peppers. Place the peppers on the preheated grill. Grill for about 5-7 minutes per side, turning occasionally, until the peppers develop a nice char and are tender. The exact time may vary depending on the size and thickness of the peppers

Remove the peppers from the grill when they are all charred black and the flesh is soft but not too mushy.

If you don’t have a grill you can roast them in the oven as well. To do this, preheat your oven to 450°F (230°C). Place the peppers on a baking sheet. You can also place them directly on the oven rack with a baking sheet on a lower rack to catch any drippings. Roast for 20-25 minutes or until the skin is charred and the peppers are tender.

Once done, remove the peppers from the grill using tongs and place them in a bowl. Cover it with plastic wrap or a lid to trap the steam and allow them to rest for a few minutes. This helps loosen the skin for easier peeling. Peel off the skin.

Mince garlic and add over the peppers. Add salt, oil and vinegar to taste. Toss to combine, serve and enjoy!