Lunch: Roasted Peppers
Recipe by Michael Psilakis Pair this recipe with other meze (appetizers or small dishes) from Michael Psilakis's authentic Greek dinner.
Ingredients
10 whole peppers (red, green, or yellow)
1 head garlic
1/4 c. olive oil
salt and pepper
3 tbsp. red wine vinegar
1 tbsp. Parsley
1 tbsp. mint
1 tbsp. Dill
Instructions
In a bowl toss peppers and garlic with half of the olive oil, salt, and pepper. Bake on a tray at 450 degrees F for about 25 minutes or until skin is blistered and charred.
Remove from oven and set in a Tupperware container with a lid. Let steam until cool.
Peel peppers, remove seeds, and remove roasted garlic from skin. Marinate peppers with remaining half of the olive oil, red wine vinegar, and herbs, and serve.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
