- 4 red and fleshy peppers
- red wine vinegar
- extra virgin olive oil
For the recipe of grilled peppers, arrange the peppers on the grill with the embers alive; cover with the dome of the barbecue and cook them, turning them, until they are soft and a little scorched for about 20 minutes.
Meanwhile, put 2 cloves of garlic with the peel in the ash, in a less hot part of the grill. Remove the peppers from the grill, let them cool in a bag (the steam will detach the skin), then peel them. Cut them into fillets and season with oil, vinegar, chopped garlic and herbs.
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