in Recipes

Warm pepper salad from the oven

updated

Spread the love

Ingredients for 1 servings:

  • 3 pointed peppers, red (approx. 280 g)
  • 3 garlic cloves
  • 2 tbsp extra virgin olive oil
  • some salt (basil salt)
  • 2 tbsp balsamic vinegar, lighter
  • Basil leaves for garnishing

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Wash and halve the pointed peppers. Remove the stems, seeds, and light-colored inner walls, and cut into fairly small pieces. Peel the garlic and halve the larger ones lengthwise. Place the pointed peppers and garlic in a baking dish. Season with basil salt to taste and add the olive oil. Mix thoroughly. Bake in a preheated oven at 160°C (top/bottom heat) on the middle rack for about 8 minutes, or until al dente. Check for desired doneness. Toss with balsamic vinegar and season with more basil salt, if desired. Garnish with basil leaves.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Caribbean rum punch

Carefree sorbet made from two ingredients