Salad with roasted peppers, garlic and parsley (2/4)

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For 4 portions

  • 8 roasted red peppers
  • 1/2 parsley connection
  • 4 cloves of garlic
  • 2 tablespoons Vinegar
  • 8 tablespoons Oil
  • Salt


The red peppers (8 pcs.) are washed, cut into lengths of four, and without removing their handles, roast on both sides in a heated pan. Preserved peeled red peppers can also be used for this recipe. The parsley (1/2 joint) is chopped finely and the garlic (4 cloves) is crushed with salt. Together with vinegar (2 tablespoons) and oil (8 tablespoons), add to the salad. Served immediately. This salad is part of the traditional Bulgarian cuisine and is a favorite addition to the home table, along with the homemade brandy.

© Elenka Smilenova 2017 – All Rights Reserved

Written by lacho59

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