Food & Drink Magazine

Grilled Peppers in Vinegar Sauce

By Cookingbook
Grilled peppers in vinegar sauceTIME: 25 MIN.
2 red peppers
2 yellow peppers
2 cloves of garlic
2 sprigs of parsley
5 tablespoons olive oil
3 tablespoons vinegar
1 pinch of salt
Heat a griddle.
Remove the cover the peppers with the stems, cut into 4 pieces lengthwise, remove seeds and filaments inside.
Wash the peppers, dry them, cut them into strips 3 cm wide, cut each strip into pieces of 4 cm in length.
Grease the pieces of bell peppers with 1 tablespoon of olive oil, place them on the hot plate, cook 1 minute, turn the heat down.
Continue cooking 3 more minutes.
Turn the pieces with two forks of pepper, cook another 4 minutes.
Peel the garlic cloves, cut them into 4 parts.
Dissolve the salt in a bowl with vinegar, add the remaining oil.
Wash, dry and finely chop parsley, add to the sauce, stir with a fork.
Arrange the peppers in a bowl in layers, sprinkling each layer with a little seasoning and chopped garlic.
Let stand 20 minutes preparation at room temperature.
Arrange the pieces of pepper on a serving dish, removing the garlic.
Sprinkle with the remaining sauce on the bottom of the bowl, serve.

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