Sweet roasted-pepper salad with anchovies and garlic
Indulge in the flavors of a sweet roasted pepper salad elevated with savory anchovies and aromatic garlic. Perfect for a burst of culinary delight.
Ingredients:
- 4 large red bell peppers
- 4 large yellow bell peppers
- 3/4 cup extra-virgin olive oil, plus more for rubbing
- 4 large garlic cloves, thinly sliced
- 4 large anchovy fillets, rinsed and chopped
- 2 tablespoons coarsely chopped basil
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper
Instructions:
- Preheat the oven to 450°. Coat red and yellow bell peppers with olive oil and place them on a baking sheet. Bake the peppers for approximately 35 minutes, rotating occasionally, until they become tender and charred. Move the baked peppers to a medium bowl, seal with plastic wrap, and allow them to cool.
- Remove the skin and seeds from the cooled bell peppers, then pat them with a paper towel. Slice the peppers into wide strips and place them in a medium bowl. Combine sliced garlic, diced anchovies, basil, parsley, and 3/4 cup of olive oil with the peppers and toss until evenly coated. Season with salt and pepper, and let the peppers sit at room temperature for at least 1 hour and for a maximum of 6 hours.
Summary:
- Calories: 1975 kcal
- Fat: 172 g
- Protein: 33 g
- Carbs: 97 g
- Potassium: 3494 mg
- Magnesium: 230 mg