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Roasted Bell Pepper Salad


  • 4 peppers (yellow, red, green…)
  • Olive oil
  • Pepper
  • Salt
  • Garlic
  • Shallot
  • Chives


Step 1:

Wash the peppers and place them on a baking dish.

Step 2:

Bake at 6/7 thermostat (200°C), until the skin blackens.

Step 3:

Turn them and repeat the operation until the pepper is entirely black (be careful not to burn it completely!!!).

Step 4:

Take them out of the oven and put them in a freezer bag until they cool down. Reserve the juice.

Step 5:

Remove the skin and seeds, then cut the peppers into thin slices. Put them in a container, add the juice, a little oil, salt, pepper, a shallot cut into slices, and a little garlic puree.

Step 6:

Consume immediately or let it marinate in the refrigerator with a cover (it will keep for a week).


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  • 1 Baking dish