Pepper Salad Appetizer (Piperies Orektiko)
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
sweet bell peppers
sweet peppers |
*
|
| 1 | medium |
onions
coarsely chopped |
|
| 1 | x |
salt
and pepper, to taste |
*
|
| 3 | tablespoons |
vinegar
to taste |
|
| ¼ | cup |
olive oil
|
|
|
oregano
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
sweet bell peppers
sweet peppers |
*
|
| 1 | medium |
onions
coarsely chopped |
|
| 1 | x |
salt
and pepper, to taste |
*
|
| 45 | ml |
vinegar
to taste |
|
| 59 | ml |
olive oil
|
|
| 0 |
oregano
to taste |
*
|
Directions
Bake peppers in hot 450 F oven for about 20 minutes or until wilted and soft.
Remove seeds and outer skin. Cut in pieces and place in a bowl.
Add onion, salt and pepper.
Mix vinegar and olive oil and add to peppers.
Sprinkle with oregano.
Adjust seasonings if necessary.
Serve as appetizer.
