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Summer is the season for delicious vegetables! Prepare sweet peppers according to this delicious recipe. This juicy bell pepper salad will be your signature dish this summer.
The name of the Spanish dish escalivada was determined by the verb escalivar (cat. - “fry on coals”). It is the cooking method that plays a key role here, because any baked vegetables can be an escalivada. The classic set is large red peppers (required), eggplant, onions, sometimes potatoes.
This Catalan dish does not require a fire to cook. In a conventional oven, it will also turn out very tasty. We offer a variant of a bright appetizer-salad of juicy bell peppers. Be sure to season with fragrant thyme, garlic and generously pour olive oil!
Ingredients:
Sweet pepper - 6 pcs.
Thyme, black pepper and salt to taste
Olive oil 3 tablespoons
Garlic - 6 cloves
Cooking:
Put the peppers on a baking sheet covered with parchment, grease with olive oil and bake at a temperature of 180 degrees until soft (about 30 minutes).
Transfer the peppers to a bowl, cover and let sit for 10 minutes. After that, remove the skin from the vegetables and remove the core. The juice that will stand out in this case must be saved.
Cut the pulp of peppers into strips and put in a bowl with juice. Add minced garlic and chopped thyme. Season with salt, pepper, drizzle with remaining oil and stir to combine. Place the dish in the refrigerator for at least 2 hours.
It is perfectly stored in the refrigerator for a week, but holding out for so long and not eating this yummy is something unrealistic. Friends will appreciate the recipe, we advise you to share!