Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 1 bell pepper, yellow
- - 1 bell pepper, red
- - 1 bell pepper, green
- - 1 stalk of celery
- - 10 black olives
- - 2 cloves of garlic
- - 1 lemon zest
- - 1 tablespoon of basil
- - 1 tablespoon chopped parsley
- - 6 tablespoons extra virgin olive oil
- - salt
- - mint
INSTRUCTIONS
- Roast the whole peppers in the oven at 180 ° C for about 20 minutes. Then arrange them to cool in a bag for foods or in a closed container: in this way it will be eaier to peel them
- Reduce the pulp of the peppers into very thin strips, then mix them in a bowl with the chopped olives, minced garlic, lemon peel, basil and parsley, olive oil and a bit of salt. Cover and leave in the fridge for at least an hour before serving. If the advance, you can save the marinated peppers in the refrigerator for a few days
- Decorate the marinata, making it more fragrant, add a few leaves of fresh mint or some chives as pictured
