Sweet and crunchy bell peppers take on a alternate identity when roasted– one that is tender, flavorful and delicious. The knock-out combination of garlic, fresh parsley and rich bell pepper make this salad quite the crowd-pleaser.
I roast bell peppers on a simple grill pan on my stove top, you could also roasted them directly over your burner flame or on the BBQ. Once your peppers are blackened, place them in a closed paper bag for 20 minutes to make peeling quick and easy.
- 9 colorful bell peppers
- 1 Tablespoon olive oil
- ¼ cup chopped Italian parsley
- 2 garlic cloves, minced
- Roast the bell peppers, place them in paper bag for 20 minutes — until cooled. Peel and seed each pepper, then chop.
- Place chopped bell pepper in a medium bowl. Add the olive oil, chopped parsley and garlic. Mix until fully combined.
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