This is a traditional appetizer in the South of France. Often, the peppers are roasted in an open grill. The pieces of wood for the fire are the “sarmens” which are the trimmings of the local vineyard bushes used to add flavor to the peppers.
4 red peppers
1 Tbsp of vinegar (or 1/2 lemon and 1/2 balsamic vinegar)
1 Tbsp of Dijon mustard
6 Tbsp of olive oil
2 garlic cloves and a few sprigs of parsley
- Roast the peppers under the broiler turning them until all the skin of the peppers is slightly black.
- Put the peppers in a brown bag or strong plastic bag and close it to retain the moisture.
- This step will help in peeling off the skin.
- When the peppers are cool enough to handle, peel the skin off and discard the stem and the seeds inside.
- Flatten the peppers on a wooden board and slice them very thin.
- Prepare a vinaigrette sauce: mix the vinegar and the mustard together, slowly add the olive oil.
- You can triple the recipe and do this in the food processor.
- Chopped the garlic and parsley, add to the vinaigrette sauce and pour it over the roasted peppers.
- Let stand at room temperature before serving on French bread.