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What You Need:
(To Serve: 2 - 4)
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3 - 4, or as many as are required, large green or red peppers
A little salt
2 tablespoons olive oil
1 tablespoon vinegar
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Translate this recipe:
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| How To Cook: |
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1. Roast the peppers on the top shelf in the oven (400°F) until they are completely covered with brown blisters.
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2. As soon as one is ready, take it off, put it in a basin, sprinkle it with salt and leave it to cool with a cover on.
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3. When all the peppers are done and are cooled, dip the fingers in cold water, peel off the blistered skin and remove stalk and seeds.
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4. Arrange the peppers in a dish, cover them with oil and vinegar, and serve them with aubergine salad, or with any kind of cold meat.
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