Rosted Pepper and Marinated

I love this recipe for fall.

Ingridients:

• 4 large peppers, washed and dryed
• 1/2 bunch of dill cut into small pieces
• 2 pieces of garlic, minced
• 1 teaspoon of lemon
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/3 cups of olive oil
• 3/4 teaspoons of honey

Preheat oven to 375 degrees. Bake whole peppers for 20 minutes, then turn them around and bake for another 10 minutes.

Take out and put in a plastic bag, tie it and put it aside to cool down or you can take it outside to let it cool faster.

Meanwhile make the marinade. Mix olive oil, dill, garlic, salt and peeper together.

Separetly mix lemon and honey together. And add to the oil mixture.

Once peppers cooled down, take off the top and carefully drain the juice from peppers to olive oil mixture. Do this with all peppers, do it carefully not to get the seeds in to the marinade.

Cut peppers into pieces you prefer and put into a plate that has a top to marinade.

Pour over marinade and refrigirate for 24 hours.

Eat it as a salad or do little appitizers with bread.

Enjoy,

MarinaKuzin



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