The classic salad of meze spreads, where red peppers, roasted in the oven until their skins blister, are peeled and meet garlicky olive oil. With its smoky, sweet-pepper aroma and soft texture, it's at its best when served cold.
Arrange the red peppers whole on a baking tray and roast at 220 degrees, turning occasionally, until the skins blister and lightly char.
Transfer the hot peppers from the oven to a covered container and let rest for 10 minutes; once cooled, peel off the skins, remove the stems and seeds, and cut into strips.
Mix the pepper strips with garlic, parsley, olive oil, vinegar, and salt; let rest in the refrigerator and serve cold.
Important: Put the peppers straight from the oven into a closed container or bag; resting in the steam makes the skins much easier to peel. Note: Since raw garlic is added, prepare the salad at least 1 hour before serving and let it rest in the fridge so its sharp taste mellows. Contains no allergens.
If you turn the peppers occasionally while roasting, every side puffs up evenly and the skin becomes much easier to peel.
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