Rainbow Roasted Pepper Salad

Ingredients for 4 servings:

• 4 large bell peppers, red and yellow
• 2 tsp garlic cloves, finely chopped
• 2 tsp olive oil, extra virgin
• 1 tsp lemon juice, fresh
• Salt, coarse-grained
• 15 g fresh basil, cut into fine strips
• Flowers, fresh from nasturtiums or others for garnishing
• Pepper, coarsely ground black

Instructions

Working time approx. 45 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 45 minutes

American recipe

Preheat the broiler. Halve the peppers lengthwise, remove the seeds and stems. Flatten each half lightly with your hand. Then place skin-side up on a baking sheet lined with aluminum foil. Place the baking sheet in the oven about 7 cm below the broiler and cook for 12-15 minutes, until the skin is completely blackened. Place the peppers in a paper or foil bag, seal it tightly, and let the peppers steam for 10-15 minutes. Remove and remove any burnt skin. Arrange the peppers attractively on a decorative platter. Sprinkle the garlic evenly over the peppers and drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Let the vegetables rest for 15 minutes to allow the flavor to develop. Just before serving, sprinkle with basil and garnish with nasturtium flowers.