Salad with Roasted Peppers and Garlic

Rosi TrifonovaRosi Trifonova
Novice
286
2
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07/04/2014
"A Turkish mixed pickle for ice-cold brandy."
Preparation25 min.
Cooking20 min.
Тotal45 min.
Servings2
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  • Rating5 out of 5

Ingredients

  • peppers - 10, red + 1 dried, sweet
  • garlic - 1 head, pickled + 4 fresh cloves
  • celery - pickled
  • oil - 1/5 cup (70 ml)
  • vinegar - 1/5 cup (70 ml)
  • salt
  • parsley - a few fresh sprigs
measures

How to cook

Bake the peppers in a greased or laid out with aluminum foil tray in the oven. As soon as they are ready, take them out, allow them to cool and remove the handles, skins and seeds.

Put them whole in a large plate, add the pickled chopped garlic and pickled celery. Sprinkle with salt and vinegar. Heat the oil in a pan and fry the chopped cloves of fresh garlic in it.

Once slightly browned, pour them with the oil over the peppers. Sprinkle them with fresh chopped parsley and serve.

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