Marinated peppers

Ingredients for 4 servings:

• 3 red bell peppers
• 3 yellow bell peppers
• 4 tbsp oil (sunflower oil)
• 2 tbsp olive oil
• 1 lemon(s), the juice
• 2 large garlic cloves
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

Wash and quarter the peppers, then roast them on a baking sheet lined with parchment paper in the preheated oven (top rack) until the skins begin to blister brown. Remove the peppers from the oven, cover with a damp cloth, and let cool. Finely slice the garlic and fry in hot oil, but do not let it brown. Remove the pan from the heat and let the oil cool. Peel the peppers. If this is a problem for you, which can sometimes happen, just peel off the brown bits from the skins. Remove the garlic slices from the cooled garlic oil, reserving them for decoration if desired. Mix the lemon juice, salt, and pepper well with the oil and pour over the pepper fillets (in a shallow dish). Let the mixture sit in the refrigerator for at least half a day. Season to taste with salt, pepper, and lemon zest before serving, and garnish with fresh parsley and garlic slices. This is especially delicious as a summer snack.