Asadillo Manchego (Baked Pepper Salad)

Ingredients

• 1 kg red bell peppers (large and thick)
• 1 tomato (large and red)
• 1 large garlic clove
• 1 dl virgin olive oil
• Wine vinegar
• Coarse salt
• Parsley

Preparation

1. To bake the vegetables: Clean the peppers and leave them intact. Slightly grease their skins with olive oil and place in an oven dish. Add the garlic and the tomato, in whole pieces. Oven bake until grilled and soft.?2. Remove from the oven and cover (with a tea towel) so that they will be easier to peel later. Cool to room temperature. Peel the peppers, remove the seeds, and cut into strips.?3. Combine the garlic, the parsley and the peeled tomato in a suitable bowl. Mash, and sprinkle with coarse salt.?4. Put the pepper strips in a salad bowl. Dress with virgin olive oil, wine vinegar, and the garlic mixture. Sprinkle with parsley, and serve.

Suggestion: You can keep this salad in the fridge for several days, or you can even preserve it (cover with olive oil and seal in an airtight jar). You can serve it cold, or warm as a garnish for poached eggs, meat or fish.

Author: X@RO (Madrid-Spain)