Ensalada de Pimientos "Roasted Bell Pepper Salad"
Ensalada de Pimientos is a terrific and very easy to make salad. You see this salad as a starter and as a tapa sometimes. It is served either at room temperature or, more likely, cold. This healthy recipe is very easy to make. Roasted and peeling the peppers can take a little time, but it is well worth it. It is amazing how so few ingredients and flavors can combine to create something so nice! Give this recipe a try. It would be great in the summer even at a picnic! Let me know how you like it!
Serves: 4 Preparation time: about 30 minutes INGREDIENTS 4-5 bell peppers (orange, yellow, red or green) 12 black olives 1 TB lemon juice 3-4 TB extra virgin olive oil 2 ts honey salt and pepper to taste DIRECTIONS Preheat your oven to its hottest setting (broiler). Place the peppers on a baking tray and insert into the hot oven. After about 10 minutes, turn the peppers and bake until they are blistered and charred. Remove the peppers from the oven and place them in a plastic bag. Put them in the refrigerator for 15 minutes to cool. Remove from the bags and over a small bowl, cut a hole in the bottom of 2 or 3 peppers and collect their juice. Peel the peppers and then cut them open and remove the seeds and stem and cut them into strips. Add to the bowl you will serve them. Add the olives. In a small container you can seal, add the juice from the peppers, the lemon juice, the honey, olive oil, salt and pepper. Shake vigorously for 20 seconds and pour over the salad. Serve at room temperature or cold. Enjoy!  Return from Ensalada de Pimientos to Home
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