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1
Preheat the oven to 350 degrees F. Roast the peppers cut-side down on a baking sheet until wrinkled, about 30 minutes.
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2
Transfer to a bowl, cover and let stand 10 minutes.
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3
Peel off the skin with your fingers under running water.
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4
Cut each piece in half to make 8 pieces.
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5
Spread the almonds on a baking sheet and bake until golden, about 10 minutes.
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6
Let cool, then roughly chop.
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7
Combine all but 1 tablespoon of the almonds in a small bowl with the chopped mint and parsley.
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8
Make the vinaigrette: Whisk the vinegar, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in another small bowl.
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9
Slowly whisk in the olive oil until emulsified.
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10
Line four 4-ounce ramekins with plastic wrap, leaving an overhang.
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11
Place 1 tomato slice in each ramekin; sprinkle with salt and some of the vinaigrette and herb-almond mixture.
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12
Top with a layer of cucumber slices; sprinkle with more salt, vinaigrette and herb-almond mixture.
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13
Add 1 piece of roasted bell pepper to each ramekin; sprinkle with more salt, vinaigrette and herb-almond mixture.
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14
Repeat the layers, reserving 1 to 2 tablespoons of the vinaigrette.
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15
Pull the plastic wrap taut around the vegetable stacks and cover with the overhanging plastic; transfer the ramekins to a baking dish.
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16
Weigh down each stack with a heavy can.
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17
Refrigerate until chilled, about 2 hours.
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18
Open the plastic wrap; drain the excess liquid and invert the stacks onto plates.
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19
Toss the mint and parsley leaves with a drizzle of the reserved vinaigrette.
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20
Pile on top of the vegetable stacks.
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21
Sprinkle with the reserved chopped almonds and drizzle with more vinaigrette.
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22
Photograph by Kang Kim
