Grilled peppers

Ingredients for 2 servings:

• 2 bell peppers, red
• 2 bell peppers, yellow
• 4 large beefsteak tomatoes
• 2 cloves garlic, finely chopped
• 1 bunch parsley, finely chopped
• 1 tbsp olive oil
• 1 pinch of salt (Himalayan or crystal salt)
• n. B. Pepper, black
• some chili powder
• e.g. cumin
• 1 lemon(s), pickled, zest

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 40 minutes

also suitable for vegans

Wash the peppers and tomatoes, brush lightly with olive oil, and grill slowly, preferably over charcoal, for about 30 minutes, turning frequently, until tender, blistered, and browned. Let cool slightly, then peel and core the meat, then cut into wide strips or large cubes. Carefully mix in the garlic, rock salt, spices, and parsley. Cover and let stand in a cool place for a few hours. Drain any remaining liquid before serving. Cut the zest of the preserved lemon into thin strips and garnish with them.