Fried vegetables are popular all over the world. An alternative to them can only be they in a baked form. Even if you are fond of meat dishes, their best "fellow traveler" will be just vegetables - and not necessarily in a salad condition. People who have never in their life fried or baked vegetables have deprived themselves of a very tasty part of their existence. They urgently need to make up for what was lost! And you can start with the recipe "fried peppers with garlic." Its implementation will not take much time and will not require significant investment - vegetables in the summer and autumn are quite cheap. And how much fun!
Great appetizer
Bulgarian pepper is bought - for example, a kilogram. For beauty, you can collect colorful vegetables from the seller - green, yellow, red. Naturally, they are cleaned, but not cut into pieces. That is, a circular incision is made around the tail, “entrails” are pulled out by the tail, and what is left is cleaned with a sharp knife. After that, the peppers are washed and stacked in a colander with the holes facing down so that all the water is in the glass - otherwise, when frying, the spray will fly apart and burn. While the peppers dry, the head of garlic is peeled, and the cloves are squeezed through a crush. A bunch of greens (parsley or dill, or feather onion, or assorted) is finely chopped. A little sunflower oil is poured into the hot pan; when it is hot, peppers are placed, and the container is covered (loosely) by a lid. Fried vegetables are laid out on a dish, salted, peppered and sprinkled with crushed garlic and herbs. You can eat fried pepper with garlic both cold and hot.
Fried pepper in marinade
This is a longer recipe. Fried pepper with garlic, cooked according to his recommendations, should be infused overnight. But it turns out spicy and resilient. First, the peppers are fried; they can be put more densely on a frying pan - they are fried. Parsley and garlic are finely chopped at the same time. The latter can also be passed through the crush, but it will be juicier with the chopped one. Five cloves are enough for nine peppers; and greens can be taken as much as you like, but no less than a good bunch. Peppers are put in a jar, sprinkled with parsley and garlic. Salt with sugar is poured into a frying pan with pepper juice - in a large spoon, only salt with a slide, and sugar - without. Half a stack of water is added; as it boils, it pours into a jar and is supplemented by a half-stack of vinegar (9%). As it cools down - in the refrigerator for eight hours. It is better to peel such fried pepper with garlic before eating. Tasty and spicy! It looks like a winter harvest, but it is eaten long before the onset of cold weather.
Canned Roasted Peppers
Seasonings are first prepared for him. A clove of garlic and a quarter of medium-sized hot pepper are finely chopped and placed in a sterilized liter jar. 3-4 large peppers in several places are chopped with a fork, fried in vegetable oil and added there (along with butter). Water is boiled in a saucepan (less than a liter), a teaspoon of salt is poured into it, two sugar and a spoon of vinegar is poured. This canned marinade is filled with future canned fried pepper with garlic, the jar is corked, turned upside down and left until it cools. A winter snack will be waiting for you in the pantry as long as it takes - it does not spoil for years.
Fried pepper salad
Traditionally, salads are made from fresh (or salted, or pickled) vegetables. However, fried bell pepper with garlic in the form of salad is also very good. Unlike other recipes, for this, peeled and washed pods are cut into strips and only then fried. For greater beauty, it is better to take peppers of different colors and fry them separately to maintain color. Garlic (3 cloves per pound of pepper) is finely chopped, and then rubbed with salt. The mass is mixed with chopped parsley, and seasoned with fried pepper. A very nice addition to the main course!
Whole roasted pepper
It’s also a winter billet, which in this case may not roll for a long time, but “live” a little under nylon covers and serve as a snack right now. Peppers are thoroughly washed and fried under the lid. Finished immediately laid out in sterile jars and sprinkled with plenty of grated and fried carrots and crushed garlic. When the jar is full, 3 large tablespoons of sugar and a small spoon of salt are poured into it, plus half a stack of vinegar. It is noteworthy that such a roasted pepper with garlic does not need a marinade. Sterilizing banks is also not necessary - and so it is stored for a long time. You are not going to store jars in the basement or pantry, you want to eat quickly - do not roll up, just cover and put in the refrigerator. And you can do it in half: “for now” and “for later”. Before the cold, you will simply enjoy a snack, and after their onset you will also enjoy your prudence.