Roasted Pepper Salad

From Bulgarian National Cuisine : The 50 most popular recipes

Cookbook

Author(s): Maria Avramova, Nadezhda Lazarova, Galina Chausheva

Page 14

Cuisine: Eastern European

Course: Salads

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1 reviews, average rating 3.0 / 5

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westher

15 years ago

★ ★ ★ ★ ★ 3/5

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150 gram roasted peppers 3 garlic cloves 25 gram parsley 5 millilitre vegetable or olive oil vinegar or lemon juice to taste salt to taste

Cut the peppers into wide strips and roll them into cones. Chop the garlic and the parsley and sprinkle them over the peppers. To serve, season with salt, vinegar and oil.

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