Sweet Peppers with Garlic and Mint
Sweet bell peppers—a mix of red, yellow and orange—are combined with a garlic and mint paste for this colorful and refreshing salad.
2 large red bell peppers
2 large yellow bell peppers
2 large orange bell peppers
½ cup extra-virgin olive oil
2 cloves garlic
Fine sea salt, to taste
½ cup packed fresh mint leaves
3 tablespoons white balsamic vinegar
Pepper, to taste
- Preheat the grill to 400ºF. Wash and dry the peppers, and place them whole on the grill until blackened all over. (If using an oven, preheat to 400ºF and roast the peppers until they soften and collapse, and the skin begins to blister and turn black.) Grilling or roasting time will depend on how large the peppers are. Remove the peppers from the grill or oven, and allow them to cool.
- Remove the stem, skin, core and seeds from each one. Cut the peppers into ¼-inch-thick strips and place them in a bowl. Set aside.
- Sprinkle the garlic with the salt and let stand 1 minute. Then, chop the garlic with the mint leaves almost into a paste.
- Stir the paste into the peppers and toss well. Add the olive oil, vinegar, and salt and pepper to taste. Allow to marinate—covered, at room temperature—for at least 1 hour and then serve.