For cooking I took two bell peppers - red and orange colors. To ignite the coals. Lay the peppers on a baking tray-grill "Forester". Cook them until their thorough tan, from time to time turning.

When the peppers will darken on all sides, place them in a bowl and cover with plastic wrap and leave for 10 minutes.

Then the peppers need to be peeled and seeds and cut into several large pieces.

Roast peppers in and of themselves – a great snack. But I decided to make the peppers even better, slightly zamarinovat them. For the marinade: connect the finely chopped garlic, finely chopped dill and parsley, add a little dried oregano, black pepper and dried chilli (mild spiciness roasted peppers would be fine), seasoning for vegetables and mushrooms "Forester", salt, pour olive oil and lemon juice and mix well.

Pour the marinade the peppers so that they covered them from all sides and leave to marinate.

Marinated peppers can be eaten in half an hour, and after 3 hours they will be even tastier. (If you cook more peppers than you can eat, you can store them in the fridge right in the marinade is as a self-starter). Bon appetit!