Roasted bell pepper salad

First, choose the darkest peppers, as they have the most flavor.

We place them in a tray suitable for oven (the glass ones clean better) and we will paint them with EVOO. Meanwhile we preheat the oven at 180° up and down heat.

Once the oven is preheated, we introduce the tray with the peppers at half height. After 25 minutes, turn the peppers over and keep them in the oven for another 25 minutes. Then remove from the oven.

After removing them from the oven, they will have released all their juice. Cut the onion into not too thick strips and the garlic clove into thin slices. We add in the area of the juice of the bell pepper when it is still hot and add the salt so that the onion and the garlic absorb the flavor of the bell pepper.

Allow to cool to room temperature. Once cool, remove the skin and the branch of the bell pepper. It is important to wait for it to cool, otherwise it is difficult to remove. Once the peppers are clean, cut them into strips, put them in the fridge and ..... Ready! (It is recommended to keep in glass containers).