Baked Pepper Salad with Balsamic Vinegar

2 servings

30 minutes

Roasted pepper salad with balsamic vinegar is a classic Italian dish that embodies the simplicity and elegance of Mediterranean flavors. Roasted peppers acquire a sweet, rich taste with a hint of smokiness, while the addition of balsamic vinegar enhances their natural sweetness, giving the dish a tangy zest. Olive oil makes the texture tender and velvety, while chili flakes add a mild heat. This dish is perfect as an appetizer or as a side to meat and fish. Its simplicity and elegance make it ideal for summer dinners and festive gatherings, filling the atmosphere with the aromas of sunny Italy.

Energy value per serving

• Calories: 153
• Proteins: 2.9g
• Fats: 10g
• Carbohydrates: 12.4g

Ingredients

• Sweet pepper: 3 pc
• Olive oil: 1 tbsp
• Balsamic vinegar: 0.5 tsp
• Chili pepper flakes: 0.5 tsp
• Salt: 0.5 tsp

Cooking steps

1. Preheat the oven to 220 degrees and place the tray with peppers inside for twenty to twenty-five minutes.

   Required ingredients:

   • Sweet pepper: 3 pieces

2. Remove the insides and skin from the prepared peppers, then tear them into narrow long strips by hand. They don't need to be too thin.

3. Salt, sprinkle with pepper (preferably flakes rather than ground), add balsamic vinegar and olive oil.

   Required ingredients:

   • Salt: 0.5 teaspoon
   • Chili pepper flakes: 0.5 teaspoon
   • Balsamic vinegar: 0.5 teaspoon
   • Olive oil: 1 tablespoon