Make use of your roasted bell peppers by mixing up this 5 minutes pickled salad. It’s so delicious when combined with meat or chicken, therefor perfect for barbeques or in a sandwich.
Start by roasting your peppers, slice them in thin strips and mix together with thinly sliced garlic, olive oil, lemon juice and vinegar. That’s it, you’re done!
This salad becomes better after a couple days when the garlic takes over 
Pickled Roasted Peppers & Garlic
Ingredients
- 5 Red bell peppers
- 5 Yellow bell peppers
- 6 Garlic cloves, sliced thinly
- ¼ cup olive oil
- Juice from ½ a lemon
- 3 Tbsp vinegar
- Salt & Pepper (to taste)
Instructions
- Preheat oven to 180 degrees and line a baking sheet with parchment paper.
- Cut the peppers length wise in the middle and remove seeds and stem.
- Place the peppers, cut side down on the baking sheet and place in the oven for 30 minutes, until the top is completely wrinkly with black spots and peppers are soft
- Remove from the oven and place inside a plastic bag, or bowl covered with lid for 30 minutes (or more)
- Remove the peppers, one by one and peel the skin gently with your fingers
- Cut to 3 cm stripes and mix together with garlic, olive oil, lemon juice, vinegar and salt
- Keep covered with the juices for atleast one hour, best after 24 hours
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