Sweet Roasted Pepper Salad (Or Dip)

1. 1

   Preheat oven to 180 degrees C (355 degrees F).

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Cut bell peppers in half, remove stem, seeds, and membranes.

4. 4

   Place on a baking sheet and roast for 40 minutes until peppers turn black.

5. 5

   Take out of the oven, transfer to a bowl, and cover.

6. 6

   Meanwhile, chop onions and fry until caramelized and slightly dark in color.

7. 7

   Once peppers have cooled, gently peel and cut to pieces.

8. 8

   Add the caramelized onions, garlic, salt, white pepper and lemon juice.

9. 9

   Mix well.

10. 10

    You can serve this as-is, as a salad, or on a slice of bread or rice cake.

11. 11

    You can also use it as a spread or dip by blending for a few seconds until it reaches the consistency desired.

12. 12

    Note: Although this is very tasty as is, I recommend letting the salad marinate for a few hours and up to one day, to intensify the flavors.

* Per serving · 4 servings · Values may vary.

No additional tips available.