Roasted pepper salad can be made a day in advance. It can be served with fish and meat alike.
- Portion size 8 servings
- 3 green peppers
- 3 red peppers
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons water
- 1 teaspoon paprika (preferably sweet Hungarian)
- 1/2 teaspoon salt
- pepper to taste
Grill peppers 3 inches (7 cm) from heat for 12 to 15 minutes or until blistered and browned on all sides. Place in large bowl, cover with plastic wrap and let stand for 10 minutes. Peel peppers; core and rinse off any seeds and bits of skin. Pat dry and cut into strips about 1 inch (2.5 cm) wide.
Dressing: Combine ingredients and mix well. Add to peppers, toss and let marinate for 4 hours at room temperature or 24 hours in the fridge. Drain and serve at room temperature.