The Food Blog

Monday, November 13, 2006

Bulgarian Red Roasted Peppers Salad

1 2/3 Lbs red roasted peppers, 3 Tbsp oil (olive oil), 1 ½ Tbsp balsamic vinegar, 4 garlic cloves, 5-6 springs of fresh parsley, freshly ground black pepper and salt.Serves 4Preparation:Arrange the red roasted peppers one by one nicely on a shallow large dish. Make the dressing by mixing oil (olive oil), balsamic vinegar (or red wine vinegar), black pepper and salt in a small bowl. Pour the dressing all over the peppers. Top the salad with the crushed garlic and sprinkle it with finely chopped fresh parsley.Cook’s tip: Salad can be made with fresh red peppers if desired. Simply roast the peppers, peel and seed. To make the peeling process easier, just cover red peppers in a pot after been roasted, for about 15-20 minutes.


Post a Comment

<< Home