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Ingredients

Serves:
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sweet pepper 720 g
olive oil 3 tbsp
garlic 2 cloves
parsley 4 sprigs
balsamic vinegar 1 tbsp
ground black pepper
salt

Nutritional information

cal
63,14
prot
1,31
fat
3,81
carbs
5,67
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Scott Andersen’s baked peppers salad

Scott Andersen’s baked peppers salad
Cuisine:

    Ingredients

    Do you like vegetables and want an interesting recipe for them? We recommend one of Nika Belotserkovskaya’s favourite salads from her book “Light to be light”, i.e. Scott Andersen’s baked peppers salad. It’s light but has bright and rich flavour. It doesn’t need anything to go with and it can be served with grains or meat. Or eat it with a slice of whole-grain bread! So? Are you ready to eat and feel light? So let’s start!


    Inna Belyaeva

    Recipe author

    She was born into a military family and managed to live in many cities and countries of the USSR and Russia for her life, and she also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From travels Inna brings not only souvenirs, but also new recipes. Now she lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely intertwines the traditions of Austria, Italy and Germany.

    Steps

    1
    Done

    Step 1

    Preheat the oven to 220°C. Wash 3 sweet peppers of different colours and rub them with 1 tbsp olive oil, pierce with a fork and bake.

    2
    Done

    Step 2

    In 20-30 mins when the skin starts burning, remove the peppers from the oven and transfer to a bowl. Cover with a lid or foil and leave for 20 mins. This will make the peeling easier.

    3
    Done

    Step 3

    Peel the peppers and remove the seeds. Transfer the flesh to a bowl and drain (reserve the liquid). Cut the peppers into thin stripes. Wash the parsley and chop finely. Peel the garlic and slice thinly.

    4
    Done

    Step 4

    Combine the pepper liquid with the balsamic vinegar and remaining olive oil. Add the pepper, parsley and garlic, season to taste. Mix and leave for 20 mins.

    5
    Done

    Step 5

    Baked peppers salad is done! Enjoy your meal!

    Scott Andersen’s baked peppers salad

    Do you like vegetables and want an interesting recipe for them? We recommend one of Nika Belotserkovskaya’s favourite salads from her book “Light to be light”, i.e. Scott Andersen’s baked peppers salad. It’s light but has bright and rich flavour. It doesn’t need anything to go with and it can be served with grains or meat. Or eat it with a slice of whole-grain bread! So? Are you ready to eat and feel light? So let’s start!

    • Автор рецепта:
    • После приготовления вы получите 3
    • Время приготовления: 1 hour 20 mins

    Ингредиенты

    • 720 g sweet pepper
    • 3 tbsp olive oil
    • 2 cloves garlic
    • 4 sprigs parsley
    • 1 tbsp balsamic vinegar
    • ground black pepper
    • salt

    Способ приготовления

    • Preheat the oven to 220°C. Wash 3 sweet peppers of different colours and rub them with 1 tbsp olive oil, pierce with a fork and bake.

    • In 20-30 mins when the skin starts burning, remove the peppers from the oven and transfer to a bowl. Cover with a lid or foil and leave for 20 mins. This will make the peeling easier.

    • Peel the peppers and remove the seeds. Transfer the flesh to a bowl and drain (reserve the liquid). Cut the peppers into thin stripes. Wash the parsley and chop finely. Peel the garlic and slice thinly.

    • Combine the pepper liquid with the balsamic vinegar and remaining olive oil. Add the pepper, parsley and garlic, season to taste. Mix and leave for 20 mins.

    • Baked peppers salad is done! Enjoy your meal!

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    “Lemon wedges” cookies
    next
    Bulgur, vegetables and quail eggs salad

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