2-3 red Bell peppers
Sauce:
2 - 3 garlic cloves, mashed with salt
1 tbsp Apple cider vinegar (or any vinegar)
4 tbsp extra virgin olive oil
Cut off the top of the red peppers. Cut it in half and discard the seeds. Set the oven to broil (grill), and heat it up. Place the red pepper on an oven tray, insides facing down and place in the oven. Roast it for about 15 minutes. Afterwards place it in a paper bag for a few minutes so you can peel the skins off easier.
Slice them in a big chunks. Arrange the roasted red pepper on a service plate. Whisk the sauce ingredients and pour all over them. Sprinkle some finely chopped parsley on top.
Serve it with any kind of fish, meat, chicken or pasta as an appetizer or salad.
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