A simple, flavorful cold meze of red peppers blistered until charred, peeled, and marinated in garlicky olive oil. Made with just a few ingredients, it is also suitable for serving to guests.
Turn the red peppers over a flame in a wide pan or on a grill until their skins blister and char lightly.
Place the roasted peppers in a closed bag and let them rest for a few minutes. Then gently remove the skins and seeds.
Mix the crushed garlic with the olive oil and vinegar. Pour over the peeled peppers, add the salt, and toss to coat.
Let the marinated peppers rest in the refrigerator for at least 1 hour, then serve cold.
Important: Resting the fried peppers in a closed bag for a few minutes makes them easier to peel. Allergen: no common allergens are present in this recipe.
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