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Print Recipe
Salad of roasted Peppers Recipe
Delicious, light and bright salad with a pleasant taste of baked peppers and fresh tomatoes.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. The cooking time is indicated taking into account the time for baking peppers. Peppers can be baked in advance, which significantly reduces the cooking time.1. wash the Peppers and dry them with a paper towel. Grease the form with oil, put the peppers, sprinkle with Provencal herbs and bake at 180 degrees for about 40 minutes until scorched. 20 minutes after the start of baking, turn the peppers over so that they are baked evenly.
    The cooking time is indicated taking into account the time for baking peppers. Peppers can be baked in advance, which significantly reduces the cooking time.1. wash the Peppers and dry them with a paper towel. Grease the form with oil, put the peppers, sprinkle with Provencal herbs and bake at 180 degrees for about 40 minutes until scorched. 20 minutes after the start of baking, turn the peppers over so that they are baked evenly.
  2. 2. cool the Peppers, remove the stalk and seeds, and peel (you can pre-put the hot peppers in a plastic bag to facilitate this process). Remove the stalk above the plate, so as not to lose the delicious juice that formed inside the peppers. If the juice contains seeds, it should be filtered. Peeled peppers cut into long strips. Wash the parsley, dry it, and slice it. Cut the cherry into quarters or six pieces.
    2. cool the Peppers, remove the stalk and seeds, and peel (you can pre-put the hot peppers in a plastic bag to facilitate this process). Remove the stalk above the plate, so as not to lose the delicious juice that formed inside the peppers. If the juice contains seeds, it should be filtered. Peeled peppers cut into long strips. Wash the parsley, dry it, and slice it. Cut the cherry into quarters or six pieces.
  3. 3. Balsamic vinegar mixed with oil and 2-3 tablespoons of juice from under the peppers.
    3. Balsamic vinegar mixed with oil and 2-3 tablespoons of juice from under the peppers.
  4. 4. Mix all the ingredients, add the olives, capers, mix with the sauce, salt and pepper to taste. Let stand for 20 minutes. Sprinkle with sesame seeds before serving.
    4. Mix all the ingredients, add the olives, capers, mix with the sauce, salt and pepper to taste. Let stand for 20 minutes. Sprinkle with sesame seeds before serving.

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