Tricolor Pepper Salad




  • 2 yellow bell peppers
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 coffee cup of extra virgin olive oil
  • 3 cloves of garlic
  • 1 tablespoon of granulated sugar
  • Salt
for service
  • walnut bread
  • Strained Yogurt

Cut the peppers that you have cleaned the stems and seeds into several pieces and transfer them to the food processor and grind. Heat the olive oil in the pan and turn the minced garlic for 1 minute. Add the peppers, salt and sugar. Cook on low heat until the water is absorbed.
Spread the strained yogurt in a thick layer on the toasted walnut bread. Place the pepper salad you prepared on it and serve.


 

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