Name: Salad with roasted peppers
Yield: 0
Ingredients: Bell pepper - 4 PC.; Cherry tomatoes - 100 gram; Greenery - 0,5 beam; Vegetable oil - 2 tbsp; Vinegar - 1 Tsp; Spice - 1 Tsp; Brynza - 100 gram; Lettuce - 0,5 beam

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Ingredients for - Salad with roasted peppers

1. Bell pepper - 4 PC.

2. Cherry tomatoes - 100 gram

3. Greenery - 0,5 beam

4. Vegetable oil - 2 tbsp

5. Vinegar - 1 Tsp

6. Spice - 1 Tsp

7. Brynza - 100 gram

8. Lettuce - 0,5 beam

How to cook deliciously - Salad with roasted peppers

1. Stage

Wash the peppers, wipe them with a paper towel.

2. Stage

Place the peppers on the grill grate and bake until browned. While the peppers are still hot, place them in a bag for 10-15 minutes.

1. Stage. Salad with roasted peppers: Place the peppers on the grill grate and bake until browned. While the peppers are still hot, place them in a bag for 10-15 minutes.

3. Stage

Peel the cooled pepper from the skin and seeds, cut into strips. Grind FORESTER seasoning for marinating grilled vegetables and mushrooms in a mortar. This wonderful seasoning contains oregano and juniper berry, which makes this seasoning very fragrant.

1. Stage. Salad with roasted peppers: Peel the cooled pepper from the skin and seeds, cut into strips. Grind FORESTER seasoning for marinating grilled vegetables and mushrooms in a mortar. This wonderful seasoning contains oregano and juniper berry, which makes this seasoning very fragrant.

4. Stage

Prepare the dressing. To do this, mix vegetable oil with vinegar and spices FORESTER for marinating vegetables and grilled mushrooms. Place the strips of pepper in a flat dish or in a jar, pour the dressing, mix gently. Take the peppers to the fridge for 3 to 4 hours to allow the peppers to soak up the flavorful dressing. Then the peppers can be used or left in the fridge for more time.

1. Stage. Salad with roasted peppers: Prepare the dressing. To do this, mix vegetable oil with vinegar and spices FORESTER for marinating vegetables and grilled mushrooms. Place the strips of pepper in a flat dish or in a jar, pour the dressing, mix gently. Take the peppers to the fridge for 3 to 4 hours to allow the peppers to soak up the flavorful dressing. Then the peppers can be used or left in the fridge for more time.

5. Stage

Dice the bryndza, cut the tomato in quarters, tear the lettuce with your hands.

6. Stage

Combine the roasted peppers with the lettuce leaves and place on a plate. Arrange bryndza, tomatoes, herbs and pour the dressing from the peppers on top. Enjoy your appetite!