Summary

Ingredients

• 6 pepper (s), mixed red and yellow, possibly also orange
• 1 small onion (s), red
• 0.5 teaspoon ½ honey, milder, more liquid
• 4 teaspoons lemon juice
• 4 tablespoon olive oil, mild
• salt and pepper

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Instructions

1. Quarter and core the peppers and place skin side up on a baking sheet lined with baking paper. Roast at 200 ° C in the top shelf or in the preheated grill until the skin turns black. Then cover the peppers with a damp tea towel and let them cool.
2. In the meantime, finely dice the red onion and mix with honey, lemon juice and olive oil to form a vinaigrette, season with salt and pepper.
3. Peel the skin off the peppers and discard. If necessary, halve the pepper pieces again, place in the prepared vinaigrette, mix well and let steep for at least 30 minutes.