Tri Colored Roasted Bell Pepper Salad
- 3 Bell Peppers
- 1/2 Tbs. each of finely chopped fresh parsley and mint.
- 1 Clove garlic, peeled & minced (more or less to taste)
- Juice of ¼ lemon
- 1-2 tablespoons extra virgin olive oil
- Sea salt & ground black pepper, to taste
Broil the peppers on a baking sheet in the oven, until their skins are charred and the flesh is somewhat tender. You can also grill them on a BBQ. Do not over roast, or the flesh will be mushy. It should be tender but still firm enough to hold its shape when cut. When the bell peppers are cool enough to handle (Putting them in a brown bag speeds this process & makes it easier to peel), peel their skins off and remove the seeds. Divide each bell pepper lengthways into half, then slice each half into strips, not too thin and not too thick. Put them in a mixing bowl, add the fresh herbs, garlic, lemon juice, and olive oil. Season with salt and pepper, to taste. Serve slightly chilled.