Summary

Ingredients

• 4 red pepper (s)
• 1 clove garlic
• 0.5 ½ bunch parsley
• Extra virgin olive oil, cold pressed
• salt and pepper

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Instructions

1. I use the oblong peppers for this recipe. In my opinion, these later result in the nicer overall picture on the plate.
2. Roast the peppers in the oven over the highest heat for about 15 minutes until the skin is black. Take out and cover briefly with a damp cloth. Then the skin can be easily peeled off. Remove the seeds and the stem and cut the peppers into strips 1 to 2 fingers wide and arrange on a platter. Season with salt and pepper. Cut the peeled garlic into very fine slices and sprinkle with the finely chopped parsley over the pepper strips. Serve drizzled with olive oil.