MARINATED roasted peppers

MARINATED roasted peppers

MARINATED roasted peppers1


MARINATED roasted peppers5


MARINATED roasted peppers8

● 4 large bell peppers
● 4 cloves garlic
● 1 teaspoon dried basil with slide
● 1 teaspoon coarse salt with a slide
● 1 teaspoon of sugar without the slides
● 6-7 pea black pepper
● 5 st.lozhek olive oil
● 1 tablespoon balsamic vinegar
● lemon juice quarters

Peppers wash and dry them. Put on the bars and bake in oven at 200 degrees in the grill mode. The skin on the peppers should swell and sometimes covered with markings. It took 20 minutes. Then we add the peppers gently in the package. Pack tightly tying and take out the cold for half an hour. After that, the skin is removed from them in seconds. Clear the peppers. First, take out the stalk with the innards, holding the peppers upright, so as not to sap flowed. It can be about cutting a little incision. Then the juice is drained into a separate dish, remove the skin and remove the remaining seeds.

Prepare the marinade. Garlic cut into thin slices crosswise. Basil, salt, sugar and black pepper in a mortar rastolchёm. In general, instead of dried basil as possible, and even necessary, to take a fresh, it should be just finely chop and mix with the garlic, crush it is not necessary. The mixture in a mortar and add the olive oil, balsamic vinegar, lemon juice and 4 tablespoons juice from the peppers, mix well. Peppers arms is divided into 3-4 pieces and add up into a flat pot layers. Each layer pour the marinade and sprinkle with garlic. Tighten the bowl with cling film and send in the refrigerator for at least 6 hours and preferably until the next day. Eat as a snack on rye bread and as a garnish to grilled chops.

Add a Comment