Pepper appetizer: lively in color and flavor, easy

Colorful pepper appetizer, to be served with bread or salad, vibrant in color and flavor

A Provençal-style pepper appetizer: the traditional French flavor combination of garlic and parsley

Recipe for 2 people.

Classic (no restrictions), Low carb, Gluten and lactose free, Lactose free, Vegan, Vegetarian

Preparation: 00:50 + resting time in the fridge (see recipe)

Interval: 00:00

TOOLS

1 cutting board(s), 1 bowl(s), 1 airtight pot

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the colored pepper appetizer:

– 1/2 unit of yellow pepper, without skin, cut into strips

– 1/2 unit of green pepper, skinless, cut into strips

– 1/2 red pepper, skinless, cut into strips

Provençal sauce ingredients:

– 1 clove(s) of garlic, cut into strips

– 2 sprigs of chopped parsley

– 2 tablespoons of extra virgin olive oil

– 1/2 spoon(s) of vinegar

– salt to taste

– pepper to taste

PREPARATION:

1. Separate the ingredients and utensils for the recipe.
2. It is best to let this recipe sit in the refrigerator for 2 or 3 days.
3. Start by preparing the pepper (see preparation) – the technique with the tastiest result for removing the skin from the pepper is to burn it until the skin is completely singed, but it is also possible to use a traditional oven or a microwave so that the pepper skin can be cooked easily.

PREPARATION:

Peppers – Roast/Grill:

1. Place the ice water in a bowl and set aside.
2. Using the stove flame or blowtorch.
3. The most common way to use this technique is to place the pepper directly over the stove flame and turn it until all the skin is burned: If you use this method, line the area around the stove with aluminum foil to make cleanup easier.
4. Another method is to use a blowtorch to achieve the same result: string the pepper onto a fork and burn the skin with the blowtorch’s flame.
5. When the shell is burned, place it in the bowl with water and ice.
6. Using a small knife, scrape the pepper to remove the skin – if any burnt pieces remain, it doesn’t matter, this will give the vegetable a smoky flavour.
7. Dry the pepper, place it on a cutting board, open it in half and remove the seeds and white parts.
8. Cut the pepper into strips lengthwise and set aside.
9. Then prepare the sauce.

Provençal sauce:

1. Wash and peel the garlic. On a cutting board, slice the garlic into thin slices and then cut the slices into strips.
2. Wash and dry the parsley, chop it.
3. Place all the ingredients of the sauce in a bowl large enough to contain all the ingredients of the recipe: chopped garlic, parsley, extra virgin olive oil, vinegar, salt, pepper and mix.

Colorful pepper appetizer:

1. In the bowl with the Provençal sauce, add the pepper strips and mix well.
2. Check salt and pepper and adjust if necessary.

FINALIZATION AND ASSEMBLY:

1. Place the colorful pepper appetizer Provençal style, place in an airtight container and keep in the refrigerator for at least 6 hours before serving, but ideally keep for at least 2 or 3 days.
2. Serve with bread or use to accompany a salad.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.