A classic meze salad of red bell peppers roasted until their skins blister, then peeled and dressed with garlic and olive oil. Its smoky, bell pepper flavor and soft texture are best enjoyed when served cold.
Arrange the whole red bell peppers on a baking sheet. Roast in a 220°C / 430°F oven, turning occasionally, until the skins blister and are lightly charred.
Transfer the hot peppers from the oven to a covered container and leave them to rest for 10 minutes. Once cool enough to handle, remove the skins, stems, and seeds, then cut the peppers into strips.
Toss the pepper strips with the garlic, parsley, olive oil, vinegar, and salt. Chill in the refrigerator and serve cold.
Important: Transfer the peppers to a covered container or bag as soon as they come out of the oven. Letting them steam makes the skins much easier to peel. Caution: Since the garlic is added raw, prepare the salad at least 1 hour before serving and chill it in the refrigerator to mellow its sharp flavor. Contains no allergens.
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