Baked peppers with olives and orange pulp are an original, fresh and juicy appetizer that cooks very quickly and easily forms into a dish. This appetizer can be prepared both at home and in the country. Note that in the country, it will turn out to be tastier and more natural.
Ingredients for the snack:
- 450 g bell pepper (different colors);
- 80 g olives;
- 2 small cloves of garlic;
- a couple of sprigs of parsley;
- 220 g of orange;
- ½ tsp orange peel;
Ingredients for pouring:
- Art. l. orange juice;
- 1 tbsp. l. olive oil;
- salt and pepper mixture (to taste).
Preparation:
- Peel the garlic, pass through the garlic and put in a bowl. Wash the parsley, divide into leaves and stalks, chop the leaves and combine with garlic, and discard the stalks.
- Wash the orange well and dry with a paper towel. Extract ½ tsp from its peel. zest, add it to the garlic and parsley and stir in gently.
- Peel the orange and divide into wedges.
- Put the slices on a plate and peel off the films, and cut the pulp into arbitrary pieces. The juice that was released during cleaning and remained on the plate must be left, in the future it will go to the pepper dressing.
- Cut the olives into rings.
- Wash the multi-colored peppers under running water, wipe, string on skewers (preferably double) and fry over coals on all sides.
- Place the charred peppers in a bag (you can use a plastic container), tie them tightly (close the lid) and leave for a quarter of an hour to sweat well.
- After this time, remove the peppers from the bag, peel them from the black peel, cut into strips (straws) and put in a salad bowl.
- Put a ring of olives, pieces of orange pulp and a mixture of garlic, zest and parsley there.
- Next, you need to prepare the dressing. To do this, combine olive oil, orange juice, salt and pepper in a cup. Mix everything thoroughly and pour into a salad bowl with peppers.
- Then mix the seasoned appetizer of baked peppers well and serve immediately.
