Fucking up, Learning Shit, and Cooking.: Tri-colored Bell Pepper Salad.

I know what you're thinking.

"What the fuck is that?"

It's fuckin' delicious, that's what it is.

It's a salad that's rooted in the South of France near where I used to live, and it's really good on a sunny day for lunch or a side-salad for dinner.

WHAT YOU NEED:

4 large/6 small bellpeppers (you can use whatever color you want, but I got mine from a trio-pack from Trader Joes)

1 garlic clove

1 tsp Olive Oil

1 small press of lemon juice

1 sheet pan

Aluminum foil

Sharp knife

STEP 1:

Pre-heat your oven to 400 degrees. Line your baking sheet with aluminum foil and place your bell peppers on the pan. Once the oven is at temperature, put the bell peppers in for about 10-15 minutes.

STEP 2:

Once one of the sides of the bell peppers has turned into a dark brown, charcoal color, turn the peppers so that the two non-darkened sides are facing up and are on the sheet pan. Put them back in the oven until all the sides are a dark charcoal color.

STEP 3:

Take out the bell peppers from the oven and let them cool a little bit. Once they're okay to the touch, pull out the stems and drain the peppers of the juice they've produced while cooking. Do this and you'll avoid this:

STEP 4: Move the peppers to a cutting board. Cut the bell peppers one at a time open, so they're flat against the board, and take out the seeds. Flip them over so they're skin-side up.

STEP 5: One at a time, start to peel the skins off the peppers with the use of a sharp knife. This will take a little time, but you'll get the hand of it after the second one.

STEP 5: Put the peppers in a bowl. Grab your garlic clove and put it through the garlic press (or finely chop up your garlic) and put in in the bowl, along with the Olive oil. Sprinkle the lemon juice over the peppers, and mix everything together. Put a piece of plastic-wrap over the bowl and place it in the refrigerator to marinate overnight.