500 g yellow bell peppers, as a whole roast the whole peppers directly on the stove plate at medium heat until they become golden-brown and soft. Put the roasted peppers into a bowl and cover them with 2 garlic cloves finely chopped.
Then make a marinade out of:
50 ml Red Pepper Vinegar
50 ml Antara Olive Oil
100 ml vegetable stock and
1 tsp. salt
Heat the mixture up to 60 °C and pour the hot liquid over the roasted peppers. Cover the bowl with a plate making sure all peppers are covered with liquid. Let them rest for 12-24 hours.
Can be used as side dish for cold meat, aspic or salads.
