Ingredients for snacks:
- 450 g bell peppers (different colors);
- 80 g of black olives;
- 2 small garlic cloves;
- a few sprigs of parsley;
- 220 g of an orange;
- ½ Tsp orange peel;
Ingredients for filling:
- tbsp orange juice;
- 1 tbsp olive oil;
- salt and pepper mix (to taste).
- Garlic clear, skip through the frog and put it in a bowl. Parsley wash, divided into leaves and stems, chop the leaves and combine with garlic, and the stalks thrown away.
- Orange wash and wipe with a paper towel. With its peel to get ½ teaspoon zest, add it to the garlic and parsley and gently stir.
- The orange peel and divide into segments.
- Slices on a platter and remove the membranes and the flesh cut into arbitrary pieces. Juice which stood out during cleaning and remains on the plate, you need to leave in the future he will go in the filling for the peppers.
- Olives cut into rings.
- Colorful peppers wash under running water, wipe, strung on skewers (preferably double) and fry over the coals from all sides.
- Charred peppers to put in the package (plastic container), tightly tie (lid) and leave for a quarter of an hour that they got sweat.
- After this time the peppers are removed from the package, remove the black peel, cut into strips (julienne) and put into a salad bowl.
- There lay a ring of olives, pieces of orange pulp and blend the garlic, zest and parsley.
- Next, you prepare the filling. To do this in the bowl to combine the olive oil, orange juice, salt and pepper. All mix thoroughly and pour into the salad bowl to the chili peppers.
- Then dressed with an appetizer of roasted peppers mix well and serve immediately to the table.