one clove of garlic
extra-virgin olive oil
Remove the central section of the cast-iron griddle on the electric grill (art. 5641/GE), and replace with the smooth cooking plate (art. B/PCL). Turn on the two electric resistances.
When the plate is hot put on the peppers and turn them every 10 minutes approximately.
In the meantime chop the garlic and the parsley. Pour the oil into a bowl, add a dash of balsamic vinegar and a pinch of salt, and mix well. Then add the garlic and parsley and pour it all into a salad bowl.
After about an hour, take the peppers off the grill. To remove the skin, wrap the hot peppers in a dampened cloth, and let them stand for about half an hour.
Remove the stem of the pepper and pour out any residual liquid, cut the peppers into quarters, peel and remove the seeds inside.
Cut the cleaned-out peppers into 1-cm strips, add them to the salad bowl and blend all the ingredients. They keep very well in the refrigerator.