Famed chef Ljubomir Stanic, who created this versatile side dish, likes to serve this roasted bell pepper salad with sardines. But it’s just as compatible with grilled fish or chicken, and leftovers can inspire an outstanding frittata if you mix the salad in with beaten eggs, salt, pepper, and maybe even a little goat cheese.
Roasted Bell Pepper Salad
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 teaspoons olive oil plus more for drizzling
- 1 teaspoon good-quality red wine vinegar
- 1 garlic clove minced
- Kosher salt and freshly ground pepper
Preheat a grill on high. Grease the bell peppers all over with the olive oil, then grill them over high heat, turning occasionally, until extra-soft, charred, and collapsing, about 15 minutes. Immediately transfer to a paper bag or bowl with a tight-fitting lid, close tightly, let rest for 15 minutes, then remove and discard the skin and seeds, and cut the peppers into thick slices.
In a bowl, mix together the roasted pepper slices, vinegar, garlic, a generous drizzle of olive oil, and salt and pepper to taste. Serve at room temperature.
Photography Fabrice Demoulin