Summary

Ingredients

• 8 pepper (s), red, yellow, orange
• 3 clove (s) garlic, finely chopped
• 6 tablespoon olive oil, extra virgin
• 2 tablespoon lemon juice, freshly squeezed
• 1 tablespoon thick juice (agave)
• 1 bunch parsley, finely chopped
• 1 tablespoon balsamic vinegar, light
• salt
• Pepper, freshly ground

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Instructions

1. Preheat the oven to 180 °.
2. In the meantime, wash the pods, cut them in half and remove the white partitions. Place the halves on a baking sheet lined with baking paper and grill for approx. 20 minutes. The pods are done when the skin turns dark and blisters. Place a damp kitchen towel over the halves and allow to cool.
3. Peel the peppers with a sharp knife and cut lengthways into wide strips. Place in a nice flat glass bowl.
4. Peel and finely chop the garlic. Fry the garlic cubes briefly in olive oil over a mild heat, remove from the stove, season with salt and pepper, add lemon juice, agave syrup and balsamic vinegar and heat again while stirring. Finally mix in the chopped parsley and drizzle the pepper fillets with this marinade. Marinate for half an hour.
5. The fillets are an eye-catcher on every buffet and taste very spicy.