Paprika Antipasti with Parsley-Mint Marinade

Ingredients

• 2 red bell pepper halves
• 2 yellow bell pepper halves
• 1 green bell pepper half
• olive oil (for greasing the baking sheet)
• 2 Garlic cloves
• 40 g pine nuts
• 3 tbsp freshly chopped parsley
• 1 tbsp freshly chopped mint
• 1 lemon (juice)
• 1 pinch sugar
• Salt
• 4 tbsp olive oil
• black pepper (ground fresh)
• fresh mint for garnish
• fresh parsley for garnish

Instructions

1. 1.

   Preheat the oven to 240°C (high heat) or grill.

2. 2.

   Wash, halve, core, and clean the bell peppers. Place them skin-side up on a greased baking sheet and roast in the hot oven for 10-15 minutes until the skins blister and begin to char. Remove from the oven, cover with a damp cloth, let cool, then peel off the skins. Slice into wide strips and arrange in a shallow dish.

3. 3.

   Peel and finely chop the garlic. Toast the pine nuts in a dry pan until fragrant. Let them cool and roughly chop. Whisk lemon juice with 2-3 tbsp water, sugar, and salt; stir in olive oil. Add the herbs, garlic, and pine nuts, seasoning with salt and pepper. Drizzle over the pepper strips and cover, refrigerating for at least 2 hours.

4. 4.

   Serve garnished with fresh mint and parsley.