Marinated Roasted Peppers

Cut the peeled roasted bell peppers (700 g) into strips. Slice the garlic (15 g) thinly and finely chop the parsley (5 g).

Combine the bell peppers (700 g) with the garlic (15 g), parsley (5 g), olive oil (45 g), 9 percent vinegar (30 g), and salt (5 g). Toss the vegetables gently, then transfer them to a jar or container.

Chill the peppers for 6-8 hours so the marinade distributes more evenly. Serve them as a cold appetizer or use them in salads and next to meat dishes.