Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 270

Above is the traditional Greek salad we know and love, but recently I was served the salad with some embellishment in the form of the roasted red peppers. This, I hasten to add, was in England, not Greece, but I found it rather good. All you do is put 2 large red peppers on a baking sheet and grill them under a high heat for 20–25 minutes until the skins are blistered and blackened in places, and when the peppers are cool enough to handle, peel off the skin, remove the core and seeds, rinse and cut into pieces. Add these to the salad, made as described but without the green peppers. You might like to snip some fresh oregano over the top instead of using dried.