Marinated Red Peppers

Time : 35 minutes

3 red peppers
2 sloves of garlic
Parsley
Coriander
Pepper and salt


1) Put the Whole red peppers in the oven , when it started to get a bit black in ( usually between 20 or 25 minutes), turn off this one and leave them inside .


















2) On the side, chope finely the parsley, fresh coriander and the garlic.

3) Take off the red peppers from the oven, in the water , peel them with your fingers, the skin should leave very easily.


















4) Cut the red pepper into finely slices.

5) When is getting colder, leave in a plate and add parsley , coriander , garlic , pepper and salt and plenty of olive oil .




Leave in the fridge for 1 or 2 hours before serving !


When i’ m doing this recipe, i ve always make 4 or 5 red peppers and after wards, store in the freezer for future use.

Check out the recipe of the red pepper tarte below !

La Ratatouille

Yield: Makes 6 servings
Preparation Time: 1:45 hours


2 eggplants
2 zucchinis
1 big onion or 2, 3 small
2 tomatoes
1 /2 cup extra virgin Olive oil
3 cloves of garlic
Thym
(Cumin)
Salt and pepper




1. Prepare a large cooking pot with thick bottom, put in plenty olive oil.

2. Chop the onion

3. Put it into the pot and start it cooking slowly.

















4. Wash the tomatoes, chop them up in big chunks, and throw them in (no peeling) and stir in well.
















5. Cut the eggplant and the zucchini into big chunks, then throw them into the pot. Then then need to be stirred down frequently until they've merged with the rest of the ingredients.































6. Add the Thym, herbes de provences or basil leaves and garlic.

















Salt and pepper , Cover and cook for one hour thirty or 2 hour ! depends how soft you wants your vegetables !