Roasted peppers with garlic

Name: Roasted peppers with garlic
Ingredients: 6-7 green peppers; 1500 ml cold water; 2 heads of garlic; 3 tablespoons vinegar; 240 ml cold water; 1 teaspoon salt

Appetizers - Roasted peppers with garlic by Cristina N. - Recipia

Roasted peppers with garlic are usually served cold as a side, with the vinegar and garlic liquid collected on the plate. The green peppers soften on the tray, then are covered with a salty, tangy liquid, and the lightly charred skin is peeled off before serving. I prefer them when the liquid reaches the bottom of the plate too, not just the peppers. Prep: 15 minutes. Cook: 20 minutes. Rest: 5 minutes. Total: 40 minutes. Serves: 4. Approximately 65 kcal and 2 g protein per serving.

Ingredients

6-7 green peppers
1500 ml cold water
2 heads of garlic
3 tablespoons vinegar
240 ml cold water
1 teaspoon salt

Preparation

1. Rinse the peppers and leave them to drain. 2. Put an oven tray on the stove over medium heat. Arrange the peppers on it and cook for 20 minutes, turning them to cook both sides, until the skin blisters and is blackened in places. 3. Put 1500 ml of cold water in a bowl and submerge the peppers for 5 minutes. Then peel off the skin. 4. Grate the garlic. Mix it with 240 ml of cold water, 3 tablespoons of vinegar and 1 teaspoon of salt. 5. Arrange the peppers on a plate and pour the mixture over them.

Notes

Serve them with roasted meat or boiled potatoes; they’re reminiscent of the usual roasted pepper salad, but stay whole on the plate. Choose fleshy green peppers that are as similar in size as possible, since thin ones soften quickly, while thick ones need a few extra minutes. The grated garlic may seem sharp at first, but its flavor mellows as it sits in the liquid. Keep the peppers covered in the fridge and eat them within 3 days. Oil is optional, but I leave it out and serve them in their own liquid.