Marinated baked pepper

1. First of all, rinse and dry the pepper. Lay it on the grill, temperatures Ingredients: Instructions

1. First of all, rinse and dry the pepper. Lay it on the grate, set the oven temperature to two hundred degrees (grill mode) and bake. 2. Bake for about twenty minutes. The skin on pepper will swell and in places it will be covered by burns. After all the peppers carefully put in a bag. 3. Now it is necessary to tie a tightly packed bag and take out the minutes for thirty minutes to the cold. So the pepper will be very easy to peel off the skin. We clean: take out the stalk with all the insides, keep the pepper vertically. In a separate bowl, drain the juice, remove the peel, remove the remaining seeds. 4. We'll take a marinade. We'll peel the garlic and cut it into thin slices across. In a mortar pancake black pepper, sugar, salt and basil. If there is fresh basil, then it will fit here better. It will just have to grind and mix with the chopped garlic. 5. Add the pepper juice (four tablespoons), lemon juice, balsamic vinegar and olive oil to the mixture to the mortar. We mix everything well. Hands, for three or four parts, separate the pepper and add the layers in a flat dish. With a marinade, water each layer and put the garlic. 6. With food film, we tighten the dishes and remove the clock for six hours in the refrigerator. Before serving, pepper a little at room temperature.

Servings: 2