Pickled peppers

Name: Pickled peppers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 red and yellow peppers (approx. 200 g each); 1-2 Garlic cloves; 6-8 TABLESPOONS Olive oil; 2-3 TABLESPOONS white balsamic vinegar; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 stem(s) Oregano; 1 TABLESPOON Capers; 2 Spring onions; 7-10 Tbsp Oregano; 7-10 Tbsp Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 red and yellow peppers (approx. 200 g each)
1-2 Garlic cloves
6-8 TABLESPOONS Olive oil
2-3 TABLESPOONS white balsamic vinegar
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 stem(s) Oregano
1 TABLESPOON Capers
2 Spring onions
7-10 Tbsp Oregano
7-10 Tbsp Oil

Directions

1
Clean, quarter, core and wash the peppers. Drain well. Lightly oil a baking tray. Place the pepper quarters on a baking tray with the skin side facing upwards and heat in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for 15-20 minutes until the skin can be removed. Remove the bell pepper quarters from the baking tray and let them cool down. Peel off the skin and place in a flat dish.
2
Peel garlic and cut into fine slices. Mix oil, vinegar and honey and season with salt and pepper. Chop oregano finely and add to the marinade with the capers. Clean and wash spring onions and cut into rings. Together with the marinade, pour over the pepper quarters and marinate for about 1 hour. Arrange on a plate and decorate with oregano and serve
3
Waiting time approx. 1 hour