Red bell pepper salad with basil
Friends of internets I have a very serious problem. I can’t photograph what is red. Every time it’s hyper saturated. I wonder if other owners of a Canon 6D have the same problem? Yes, I know, my life is fascinating.
Anyway, I like the
roasted bell pepper salad . There are several variations on the blog. This one with
is also delicious.
- For 2 persons
- 1 clove of garlic
- 8 leaves of
1 pinch of salt
1 pinch of pepper
3 tablespoons of olive oil with citrus fruits * (or 2 tablespoons of olive oil + 1 tablespoon of orange juice + 12 teaspoons of lemon zest).
Split the peppers in half. Remove the stalks, seeds and white ribs inside. Place them on a baking tray (skin side up) and bake in a preheated oven at 180°C for about 30 minutes. Allow to cool and then remove the skin, which has normally turned black.
Add the peeled, degermed, chopped garlic, salt, pepper, washed, dried and chopped basil and sprinkle with the citrus fruit olive oil.
For those who would like the references, I have searched the world wide web and they are here (click)