Ingredients
15 (1,5 kg) fleshy peppers
1/4 cup (50 ml) vegetable oil
salt
vinegar
1 bunch parsley
Photo added on
Photo author
elityyy79
Method
The peppers are roasted on embers or a hot plate. Peel and clean the seed and handles. Arrange salad on plates, add salt is sprinkled with vegetable oil and vinegar to taste and sprinkle with chopped parsley.
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Difficulty
Average
Tested
3 users
Comments
We do it often, just add crushed garlic topping.
I also do with it as Tilia with chesanche, but I prefer the peppers are cut.
And I love peppers whole with chesanche :)
Always roasted red peppers remind me of autumn, although consume them in all seasons, perhaps because most are already present in the autumn of our table ...