Roasted pepper salad

Ingredients for 4 servings:

• 3 red bell peppers
• 3 yellow bell peppers
• 2 tbsp vinegar, sherry
• 5 tbsp olive oil
• 1 pinch(s) of sugar
• Salt and pepper, black
• 1 tbsp capers
• 10 olives, black

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes

Tapas – fried potatoes

Halve, deseed, and wash the peppers. Line a baking sheet with aluminum foil and place the peppers cut-side up on the sheet. Preheat the broiler and roast the peppers on the top rack until the skin turns black and blisters. Let cool in a freezer bag for about 15 minutes, then peel the skins off the peppers. Cut the pepper flesh into strips and arrange decoratively on a plate. Whisk together the sherry vinegar, olive oil, sugar, salt, and pepper. Slice the olives, add the capers and olives to the oil and vinegar mixture, and spread everything over the pepper strips. Sprinkle with fresh parsley or oregano, if desired. The salad can be prepared a day in advance, but it should be served at room temperature!