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Baked pepper salad with tomatoes
1 serving
Baked, peeled from the skin and seeds, pepper fruits are placed on the dish in a natural form or rolled up in the form of a ring. Thin slices of tomatoes are placed around, decorated with onion rings. Vegetables are poured with a dressing of vegetable oil, lemon juice (or vinegar), salt and sugar. When serving, sprinkle with parsley greens.
Baked, peeled from the skin and seeds, pepper fruits are placed on the dish in a natural form or rolled up in the form of a ring. Thin slices of tomatoes are placed around, decorated with onion rings. Vegetables are poured with a dressing of vegetable oil, lemon juice (or vinegar), salt and sugar. When serving, sprinkle with parsley greens.
parsley greens - 5 g, tomatoes - 50 g, salt to taste, sugar to taste, onions - 20 g, vegetable oil - 10 g, bell green pepper - 140 g, lemon juice or vinegar to taste
