A simple and delicious cold meze where red peppers are charred like embers, peeled, and marinated in garlicky olive oil. Prepared with few ingredients, this recipe is also suitable for guest tables.
Roast the red peppers in a wide pan or on a grill over the heat, turning, until their skins blister and darken slightly.
Place the roasted peppers in a closed bag and let them rest for a few minutes; then gently remove their skins and seeds.
Mix crushed garlic with olive oil and vinegar, drizzle it over the peeled peppers, add salt and toss to combine.
Let the marinated peppers rest in the refrigerator for at least an hour, then serve cold.
Important: Resting roasted peppers in a closed bag for a few minutes makes their skins easy to peel. Allergen: This recipe does not contain a common allergen.
Marinated peppers can be kept in the refrigerator for a few days; the longer they sit, the more pronounced the flavor of the garlicky olive oil becomes.
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