Roasted Red Pepper & Onion Salad: Take 2

Ensalada de Pimientos Asados con Cebolla

Very refreshing little salad/ vegetable thing.

I'm rewriting a prior post with a structured recipe style.

Ingredients:

• Roast beef (not pictured)
  
• 1 kg (2¼ lb) rolled roast
• thyme
• salt
• pepper
• olive oil
• Red Pepper & Onion Salad
• 5 red peppers
• 2 onions; quartered
• 2 tomatoes
  
• olive oil
• 1 T Modena vinegar
  

Instructions:

1. Oven at 180C (375F)
2. Place on a baking pan
3. Oil red peppers

1. Rub beef with thyme, salt & pepper
2. Place on oiled baking pan
3. Drizzle oil over it

1. Racks go into the preheated oven
2. The beef takes about an hour
3. after 30 minutes
1. place quartered onions around beef
• pointy part up
  
2. drizzle with oil
3. Turn the peppers
   
4. Eventually the beef should reach 55C (130f) internal temp (1hr or, in my case, 1 hour 10)
5. Remove meat
6. Transfer onions to the pepper's tray
7. Crank the heat to 240C (450f)
8. Blacken (roast) the peppers to death (another 10 minutes maybe)
   
9. Remove everything on place peppers in a closed bag (paper, plastic, whatever) to cool
10. When cooled enough to handle peel the skin off;
    
• deseed
  

1. cut peppers into narrow strips (½cm).
2. cut onions into julienne too (narrow strips)
3. mix together
4. I added 2 tomates; cored, deseeded and julienned too.
5. Then add a Tablespoon of Modena Vinegar.
   
6. Add salt Maldon (taste it)
   
7. Mix together
   

Done

Notes:

1. If your oven has top & bottom elements only the bottom should be on
2. The meat must "rest" for 15 minutes to finish cooking and settle before it can be cut. Cutting too soon will cause it too lose tons of juices.
3. Putting the peppers into a bag to cool makes them easier to peel
4. The inside of the peppers might still be steamy hot when the skin has cooled
   

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The other stuff in the picture is a curry chicken (recipe not included here).