Salad of roasted peppers with yogurt
Ingredients
20 (2 kg) peppers
4 tbsp (40 ml) vegetable oil
1 cup (200 g) yogurt
1/2 connection madanoz
garlic
salt
Photo
Method
Peppers baked, peel, cleaned of seeds and cut lengthwise in half. Arranged in a plate fan, salting is sprinkled with vegetable oil and pour yogurt, broken with crushed garlic and chopped parsley.
Difficulty
Easy
Tested
0 users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

Oil is absolutely unnecessary. Yogurt contains more than enough fat.