Roasted Red Peppers with Honey and Garlic

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Arrange the peppers on a baking sheet.

   Baking pan
2. 2
   Roast the peppers whole in a hot oven (220–250°C / 430–480°F) 25–40 minutes, turning, until the skin is blackened and the flesh completely soft.

   ⚙ Oven roastingOvenBakeware

   💡Give it room in the pan: crowded vegetables steam instead of browning.
3. 3
   Transfer to a bowl, cover tightly and leave 15 minutes.

   Bowl

   💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
4. 4
   Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.

   Colander

To assemble

1. 5
   Cut the peppers into strips.

   KnifeCutting board
2. 6
   In a bowl, mix the garlic, olive oil, vinegar and honey, season with salt and add the peppers.

   Bowl
3. 7
   Add the parsley and stir.
4. 8
   Let the salad stand at least 15 minutes before serving.

   💡The rest matters: the warm peppers soak up the dressing, and the longer the salad stands, the better it tastes.