2 red bell peppers
2 yellow bell peppers
2 green bell peppers
garlic cloves from a whole garlic
5 dill stalks
3 tablespoons olive oil
A few drops of balsamic vinegar
Salt to taste
Turn an oven on grill mode on maximum heat.
Cut the peppers in half, clean the kernels and the white part, arrange on a cookie sheet with the outside up. When you arrange the peppers on the sheet, press them with your hand to flatten them as much as possible, so that most of the peel is upwards.
Put the peppers in the oven as close to the grill as possible, and grill them until they are dark brown and there are black areas but they are not burnt.
Remove the peppers and place in a closed plastic bag and let them “sweat” for at least 15 minutes until the peel comes off easily.
Peel the peppers, cut into strips, cut the garlic into slices as thinly as possible (don’t crush them), chop the dill, and mix it all together.
Add olive oil, balsamic vinegar and season with salt.
Refrigerate at least an hour before serving to mix the flavors.