2 red peppers 1 green pepper 1 yellow pepper
1 tbsp (15 ml) white wine vinegar
2 tbsp (30 ml) corn oil
1 tsp (5 ml) clear honey
pepper, to taste
2 tsp (10 ml) chopped fresh parsley
2 tsp (10 ml) sesame seeds, toasted
1 tbsp (15 ml) white wine vinegar
2 tbsp (30 ml) corn oil
1 tsp (5 ml) clear honey
pepper, to taste
2 tsp (10 ml) chopped fresh parsley
2 tsp (10 ml) sesame seeds, toasted
method
Removing the skins from the peppers makes them more digestible.
1. Place the peppers under a hot grill and cook for about 10 - 15 minutes, turning frequently until the skins are shrivelled and partially blackened.
2. Peel the peppers under cold running water and then cut in half, discarding the core and seeds. Cut into 2.5 cm (1 inch) pieces and place in a serving bowl.
3. Put the vinegar, oil, honey, pepper and parsley in a screw top jar and shake vigorously until well blended.
4. Pour over the peppers and sprinkle with the toasted sesame seeds just before serving.
1. Place the peppers under a hot grill and cook for about 10 - 15 minutes, turning frequently until the skins are shrivelled and partially blackened.
2. Peel the peppers under cold running water and then cut in half, discarding the core and seeds. Cut into 2.5 cm (1 inch) pieces and place in a serving bowl.
3. Put the vinegar, oil, honey, pepper and parsley in a screw top jar and shake vigorously until well blended.
4. Pour over the peppers and sprinkle with the toasted sesame seeds just before serving.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
