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Print Recipe
Appetizer of roasted Peppers Recipe
How good that on weekends you can get out of the city, relax in the fresh air and, of course, cook something delicious on the fire or on the grill. I suggest preparing a snack of baked peppers with olives and orange. Peppers will be baked directly in nature, and the rest of the ingredients will be prepared at home.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Peeled garlic will pass through the press. Parsley leaves (stems are not used) finely chop and combine with garlic.
    Peeled garlic will pass through the press. Parsley leaves (stems are not used) finely chop and combine with garlic.
  2. Wash and dry the orange. Remove 0.5 tsp of zest and add to the parsley with garlic.
    Wash and dry the orange. Remove 0.5 tsp of zest and add to the parsley with garlic.
  3. Cut the olives into rings.
    Cut the olives into rings.
  4. Peel the oranges. Put the slices on a plate and remove the film from them. Cut the peeled slices into medium pieces. We will add the juice that will remain on the plate after the peeling process to the dressing.
    Peel the oranges. Put the slices on a plate and remove the film from them. Cut the peeled slices into medium pieces. We will add the juice that will remain on the plate after the peeling process to the dressing.
  5. Peel the oranges. Put the slices on a plate and remove the film from them. Cut the peeled slices into medium pieces. We will add the juice that will remain on the plate after the peeling process to the dressing.
    Peel the oranges. Put the slices on a plate and remove the film from them. Cut the peeled slices into medium pieces. We will add the juice that will remain on the plate after the peeling process to the dressing.
  6. Wash the peppers, dry them well and put them on double skewers. Charring the peppers on all sides over the flame. It is very convenient to string and bake vegetables entirely on double Forester skewers, thanks to the V-shaped design.
    Wash the peppers, dry them well and put them on double skewers. Charring the peppers on all sides over the flame. It is very convenient to string and bake vegetables entirely on double Forester skewers, thanks to the V-shaped design.
  7. Remove the peppers from the skewers, put them in a bag or in a tightly closed container and leave for 15 minutes.
    Remove the peppers from the skewers, put them in a bag or in a tightly closed container and leave for 15 minutes.
  8. In a Cup, mix the strips of pepper, garlic with parsley and zest. Add orange slices.
    In a Cup, mix the strips of pepper, garlic with parsley and zest. Add orange slices.
  9. We'll make a gas station. Combine olive oil with orange juice. Add salt and pepper to taste. Fill the appetizer and serve it on the table.
    We'll make a gas station. Combine olive oil with orange juice. Add salt and pepper to taste. Fill the appetizer and serve it on the table.

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