Fire Roasted Bell Pepper Salad

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.

Here’s what you need:

• 9 colorful bell peppers
• 1 Tablespoon olive oil
• 1/4 cup chopped Italian parsley
• 2 garlic cloves, minced

1. Roast the bell peppers, place them in paper bag for 20 minutes — until cooled. Peel and seed each pepper, then chop.
2. Place chopped bell pepper in a medium bowl. Add the olive oil, chopped parsley and garlic. Mix until fully combined.

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