Thursday, June 25, 2015
1 pc - Red bell pepper
1 pc - Yellow bell pepper
1 pc - Capsicum (green bell pepper)
Extra virgin olive oil
To taste - Salt
To taste - Lemon juice
Apply olive oil to the pepper and bake in a preheated oven at 180 degree C for approximately 15-20 minutes or till the skin shrivels.
Cool, peel, deseed and cut them into 1” cubes or long slices.
Lightly sprinkle the salt and lemon juice over it.
Heat the pepper directly on the flame till charred, continuosly turning to the uncharred sides
Remove the darkened skin, deseed and cut into 1" cubes or long slices.
Sprinkle some olive oil, salt and lemon juice.
Note: Never wash it after charring as it will loose its flavour.
Tap on the underlined for the recipe of QUINOA STUFFED LUMACONI PASTA, VEGAN SPRING NOODLE SALAD & WEDNESDAY LUNCH SALAD.