This relish offers sweet and savory in every cool bite.
Sometimes you have to work a bit to get create something memorable, and this roasted pepper salad is no exception. The sweet taste of the peppers blended with the tart aroma of the vinegar offers a dish that is great as a sandwich filler or eaten on its own in a salad.
4 red and yellow peppers
2 tablespoons of balsamic vinegar
1 tablespoon of olive oilv
2 teaspoons of raw sugar
2 sprigs of thyme
2 large basil leaves
2 cloves of garlic
Salt & Pepper
Preheat the oven to 375F, and then roast the peppers for 35 minutes, or until tender.
Once baked, allow them to cool and then remove the pit and peel before cutting them into thin slices.
Add the slices peppers to a large mixing bowl along with the olive oil, vinegar, sugar, thyme, basil, garlic, and lemon juice and then gently fold together until the peppers are well coated.
Finish the dish by seasoning with salt and pepper to taste before serving.