Grilled Sweet Peppers
Votes: 2
Time: 30 min.
Complexity: easily
Complexity: easily
Grilled Sweet Peppers - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 red bell peppers, stems and seeds removed, cut in half lengthwise
- 3 tablespoons olive oil, plus extra for grating the peppers
- 2 tbsp red wine vinegar
- 2 tbsp. sliced green onions
- 2 tbsp. l. chopped parsley
- 1 teaspoon finely chopped fresh oregano
- 1/2 tsp salt
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Cooking the dish according to the recipe:
- Rub the peppers with olive oil. Place on the grill and cook, turning, until softened, 15 minutes. Transfer the peppers to a bowl, cover, and let rest for 10 minutes, then peel off the skins.
- In a separate bowl, combine 3 tablespoons of olive oil, wine vinegar, green onions, parsley, oregano, and salt. Pour the mixture over the peppers.
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