Roasted Bell Pepper Salad
Today I’m posting two similar posts, the first one will be a tangy bell pepper salad and the other a vegetarian pasta dish.
For the salad you will need:
- 1 red bell pepper
- about 1/3 cup kalamata olives (10-15 olives)
- about 1/3 cup sun dried tomatoes
- 3 garlic cloves
Pit the kalamata olives and cut them in half. To pit them I have two ways to go:
- Cut of the top of the olive and squeeze out the pit.
- Smash it with the back side of a knife (or any other big flat tool you have) then squeeze the pit out.
Cut up the sun-dried tomatoes into little squares.
In a small frying pan, melt some butter (or oil) and mince in one of the garlic cloves. Cut up the bell pepper into long inch thick strips and fry on high heat until slightly scorched.
Microwave the other two garlic cloves for about 15-20 seconds, this will make them soft and buttery and mild. Cut them up and mix all the ingredients together.
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