Salad of roasted peppers

• 6 capsicums
• 1 teaspoon balsamic vinegar
• salt

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Baked pepper salad:

• I baked the peppers in an oven tray, peeled them, then left them to rest in a bowl until they left a lot of juice.


• After they left their juice, I cut them in half, then thinner slices.


• I mixed them with the leftover juice, salt and balsamic vinegar.