Description
As well, on the weekend you can get out of town, relax in the fresh air and, of course, to cook something tasty on the fire or on the grill. Offer to make an appetizer of roasted peppers with olives and oranges. The peppers will bake it directly on the outdoors, while the other components cook at home.
Ingredients
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Pepper
450 g
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Olives
80 g
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Garlic
2 tooth
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Parsley
-
Orange
220 g
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Orange zest
0.5 tsp
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Olive oil
1 Tbsp
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Salt
-
The mixture of peppers
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Orange juice
1 Tbsp
Cooking
Peeled garlic skip through the press. Parsley leaves (do not use stems) finely chop and combine with garlic.
Orange wash, dry. Will take 0.5 tsp. zest and add to the parsley with the garlic.
Olives shall cut ringlets.
Oranges peel. Slices put on a plate and remove from the film. Cut the peeled slices into medium pieces. The juice, which, after a process of purification from the film remain on the plate, we add to the dressing.
Peppers wash, dry well and put on a double skewer. Amplive the peppers on all sides over a flame. Very convenient to string and cook the vegetables entirely on double skewers Forester, the V-shaped design.
Remove the peppers from the skewers, put in a plastic bag or tightly sealed container and leave for 15 minutes.
Peppers take them out of the package and peel and seeds. Chop the flesh strips.
In a bowl mix the strips of pepper, garlic and parsley and zest. Add the orange slices.
Prepare a seasoning. Combine the olive oil with the orange juice. Add salt and pepper to taste. Tucked in a snack and serve it on the table.
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