Marinated pepper fillets

Ingredients for 1 servings:

• 8 bell peppers, red, yellow, orange
• 3 garlic cloves, finely chopped
• 6 tbsp extra virgin olive oil
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp agave syrup
• 1 bunch parsley, very finely chopped
• 1 tbsp balsamic vinegar, light
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

should not be missing from any antipasti buffet

Preheat the oven to 180°C. Meanwhile, wash the peppers, halve them, and remove the white membranes. Place the halves on a baking sheet lined with baking paper and grill for about 20 minutes. The peppers are cooked when the skin turns dark and blisters. Place a damp kitchen towel over the halves and let them cool. Peel the peppers with a sharp knife and cut lengthwise into wide strips. Place in a nice, shallow glass dish. Peel the garlic and chop very finely. Briefly fry the diced garlic in olive oil over low heat, remove from the heat, season with salt and pepper, add the lemon juice, agave syrup, and balsamic vinegar, and heat through again, stirring. Finally, mix in the chopped parsley and drizzle the pepper fillets with this marinade. Marinate for half an hour. The fillets are an eye-catcher on any buffet and taste very spicy.