1 pound green/red banana/pepper, washed 2-3 tablespoons of vinegar
5-6 tablespoons olive oil/canola oil
1 teaspoon salt to taste
¼ cup fresh parsley, chopped (optional)
Preheat the oven to 200 C (400 F) and place the peppers on a baking tray lined with baking paper. Roast them for an hour or until partially browned (see image). You can also roast peppers on a grill/BBQ. Take them out and let them cool. Then peel them and make a cut in the center lengthwise with a knife (see image). In a bowl, combine vinegar, olive oil/canola oil and salt. Add the roasted peppers, parsley (optional) and mix everything together. Cover and leave in the fridge for about 2-3 hours. Then, place the peppers on a serving platter and serve the roasted pepper salad with any type of dish.
ENJOY
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TURKISH
½ kg carliston/green/red pepper, washed and dried
2-3 tablespoons of vinegar
5-6 tablespoons oil/olive oil
1 teaspoon of salt
½ teacup fresh parsley (optional)
Preheat the oven to 200 C (400 F). Place the peppers on a baking sheet lined with baking paper and bake for about an hour or until the peppers are lightly charred. (Look at the picture). You can also roast it on a barbecue/grill or over charcoal. Let the roasted peppers cool. Then peel them off (Look at the picture) and make a cut in the center lengthwise with a knife (but do not divide it in half). In a bowl, mix the vinegar, olive oil/oil and salt well. Add the roasted peppers and parsley (optional) and mix. Cover it and let it rest in the refrigerator for about 2-3 hours. Then arrange the roasted peppers on a serving platter.
You can serve roasted pepper salad with all kinds of dishes.
ENJOY YOUR MEAL
Ana Sayfaya Don
