Roasted peppers. Fire roasted red peppers with dressing, or in a salad.
A popular recipe throughout Romania, the Balkans and the rest of Eastern Europe, these sweet fire roasted peppers never fail to impress.
Two varieties work best in this recipe, the long red and the long yellow pepper, although it can be made with “normal” red (bell) peppers.
The roasting can be done in an oven, though I prefer them roasted on the open flame, or on the BBQ, I enjoy the flavours better.
So roast the peppers on all sides evenly until the skin is black and burnt, and the flesh gets softer and mellower. Put them (as you do them) in a glass bowl and sprinkle them with some salt. Let them sit in the bowl, covered 5-10 minutes.
Peel the skins off the roasted peppers, it doesn’t matter if there are some bits of blackened skin still on them. Try using as little water as possible when peeling, and tray saving the juice that remains in the bowl.
Now make a marinade, with salt, the juice of the peppers, a little water, black pepper, a sprinkle of sugar, red vine vinegar and rapeseed oil. Usually, two parts oil, one part vinegar, but adapt to your taste all the flavors. Pour over the peeled roasted peppers and mix well.
As added extras go, now I love adding peeled ans finely sliced garlic, even green garlic tops, you could also add chopped shallots, sliced radishes and chopped herbs.
Leave to marinate for at least one hour before serving as a side salad, with roasted meats, BBQ burgers and sausages, the list in endless.
P.S. To use these roasted peppers in a whole salad to have on its own, try adding ripe chopped fresh tomatoes, cheeses (feta and Gorgonzola work well), and fresh herbs. I’ve also added (a matter of preference) fresh finely sliced garlic bulbs. But that’s me.