Ingredients

• 12 red peppers, roasted, peeled and cored
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped garlic
• Coarse salt and freshly ground black pepper

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Instructions

1. Tear the prepared peppers into long strips and place in a bowl. Drizzle with olive oil and vinegar. Stir in the parsley and garlic. Season with salt and pepper.;