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Categories:Viewed: 99 - Published at: 2 years ago
Ingredients
- 4 red or green bell peppers
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 6 large garlic cloves, unpeeled
- 3 large tomatoes, peeled and sliced 1/2 inch thick
- 1 tablespoon white wine vinegar or 2 tablespoons fresh lemon juice
- 1/2 cup chopped flat-leaf parsley or cilantro
Method
- Preheat the broiler.
- Roast the bell peppers under the broiler for about 10 minutes, or until charred all over.
- Transfer to a medium bowl, cover with plastic wrap and let steam for about 10 minutes.
- Peel the peppers and discard the stems and seeds.
- Cut the peppers into 1/2-inch-wide strips.
- Return the peppers to the bowl, add 1 tablespoon of the olive oil and season with salt and pepper.
- Let stand at room temperature.
- Meanwhile, preheat the oven to 400.
- Wrap the garlic in aluminum foil, put in a baking dish and bake for about 35 minutes, or until the cloves are soft.
- Let cool slightly, then peel.
- Arrange the tomato slices in a single layer on a platter and season with salt.
- In a small bowl, whisk the remaining 3 tablespoons of olive oil with the vinegar and season with salt and pepper.
- Scatter the peppers and garlic over the tomatoes.
- Spoon the vinaigrette over the top, sprinkle with the parsley and serve.
