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Warm pepper salad from the oven

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Ingredients for 4 servings:

  • 3 tbsp olive oil
  • 500 g red pointed peppers
  • 2 tsp onion(s), freeze-dried
  • 1 tsp garlic, freeze-dried
  • 1 tsp vegetable broth, instant
  • 50 ml water
  • ½ tsp black pepper, ground
  • 1 tsp black cumin
  • 1 pinch(s) thyme
  • 1 pinch of marjoram
  • 2 tbsp balsamic vinegar, dark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 180 degrees Celsius. Pour the oil into a deep casserole dish and spread it evenly. Cut the peppers into bite-sized pieces. Mix all the ingredients, pour into the dish, and cook covered for about 40 minutes, stirring once. Let everything cool until the peppers are lukewarm, then season with balsamic vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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