Potato grilled salad with sweet pepper – a detailed recipe cooking. 
The photodishes: Yunhi Kim Time: 25 min. Difficulty: Easy Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg young unpeeled potatoes, large tubers to cut in half
- 4 sweet peppers (red and / or yellow), core, cut into four
- 2 bunches of green onions
- Coarse salt
- 1 bay leaf
- 6 cloves of garlic, chop
- 5 tbsp. l olive oil
- 2 – 3 tbsp. l sherry vinegar
- 2 tbsp. l chopped fresh parsley
Recipes with similar ingredients: potatoes, bell peppers, onions green, sherry vinegar, garlic, parsley, bay leaf
Recipe preparation:
- Put potatoes, garlic and bay leaves in a pot of water, salt, bring water to a boil, then reduce heat and simmer potatoes 5 min. Drain, remove bay leaf. potatoes in a bowl, add bell peppers and green onion feathers, salt to taste. Spray 2 tbsp. l olive oil, shake.
- Preheat grill to medium temperature. Put green onions, peppers and potatoes. Fry vegetables from all sides until not char, green onion 3 min., peppers and potatoes 5 – 6 min. Transfer vegetables to a cutting board, cool a little.
- Peppers peel and cut into large slices. Green cut the onions into long skewers. Put all the vegetables in a salad bowl and drizzle with sherry vinegar and remaining olive oil. To sprinkle parsley and shake.
