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Roasted Red Peppers

Roasted Red Peppers


1 kg of Red Peppers
1 espresso cup of Olive Oil
5 serving spoons of Vinegar
6 cloves of Garlic crushed
1 tablespoon of finely chopped Parsley
Pinch of Salt

How to prepare

Pre heat the oven to 200˚C
Wash the peppers well and remove the seeds
Place the peppers on a baking tray and cook for ½ hour turning halfway through.
Allow them to cool then peel off the skin and chop into 2cm thick squares.
Combine the peppers with the garlic, parsley, salt, olive oil and vinegar.
You can serve this dish as it is or mix it with yogurt to make a meze.  
Also  you can place them into freezer bags and freeze for future use.

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