Salad of roasted peppers with onions
15 (1,5 kg) fleshy peppers
1/4 cup (50 ml) vegetable oil
2 heads (100 g) red onion
1 bunch parsley
The peppers are roasted on embers or a hot plate. Peel and clean the seed and handles. Arrange salad on plates, add salt and sprinkle with chopped onion and parsley. Top salad watered with vegetable oil and vinegar to taste.