Roast pepper marinated with fennel seed

4 servings

Ingredients

Quantity Ingredient
3 larges Red peppers
3 tablespoons Olive oil
1 tablespoon Anchovy essence
1 tablespoon Lemon juice
1 teaspoon Schwartz Fennel Seeds - crushed
Schwartz Coarse Ground Black Pepper
½ teaspoon Schwartz Garlic Granules

Directions

Quarter and deseed the peppers. Grill, skin side uppermost, until slightly charred. Place in a plastic bag and seal for 5-10 minutes until cooled.

Peel off the skin and slice into wide strips.

For the marinade, blend together the olive oil, anchovy essence, lemon juice, crushed Fennel Seeds, Pepper and Garlic. Pour over the peppers.

Allow to stand for 1-2 hours and serve at room temperature.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes