Mediterranean Mixed Pepper Salad

• 2
  
  red bell peppers, halved and seeded
  
• 2
  
  yellow bell peppers, halved and seeded
  
• 2
  
  tablespoons olive oil, DIVIDED
  
• 1
  
  onion, thinly sliced
  
• 2
  
  garlic cloves, crushed
  
• ¹⁄₈
  
  teaspoon pepper
  
• 1
  
  dash salt
  
• 
  
  lemon juice, generous squeeze
  
• 
  
  fresh parsley, chopped for garnish
  

directions

• Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened.
• Pop them into a plastic bag, seal and leave for 5 minutes.
• Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent.
• Remove from the heat and reserve.
• Take the peppers out of the bag and peel off the skins.
• Discard the pepper skins and slice each pepper half into fairly thin strips.
• Place the peppers, cooked onions, and any oil from the pan in a bowl.
• Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste.
• Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
• Just before serving, garnish the pepper salad with chopped fresh parsley.