We propose you a bright vegetable appetizer which can be served with meat or fish course. You can eat the baked and marinated bell peppers with bryndza or crispy toasts. The advantage of this dish is that you can keep it in a fridge for a long time. Ingredients: 1 kg (2,2 lb) bell pepper 1 bunch of basil 4-6 cloves of garlic 1 tbsp of lemon juice 1 tsp of balsamic vinegar 100-150 ml olive oil salt – to taste fresh ground pepper – to taste Cooking Wash peppers...
Red sweet pepper with olives
Ingredients: 900 g red Bulgarian pepper 2 tbsp olive oil 1 bulb onion 2 cloves of garlic 1/2 tsp paprika 1/4 g red ground pepper 2 tbsp wine vinegar 150 g black olives (without stones) fresh mint Cooking Boil Bulgarian peppers in the heated oven for 20 minutes. Place the peppers in the bowl, cover them. Cool the peppers and peel them. Cut each pepper along and in two. Heat olive oil over medium heat and fry the bulb onion. Then add the Bulgarian peppers, vinegar, black olives, salt, and...