Rinse and pat peppers dry, place on a baking sheet with the bulge facing up.
Place tray in oven. Roast peppers until skin blisters.
Top/bottom heat 225 degrees
Hot air: 200 °C
Gas: level 4-5 Baking time in about 20 min.
Place peppers in a damp dish for about 5 min, then remove skin.
Cut the peppers in half, remove the stalks and white septum. Collect the juice that runs out.
Cut peppers about 3 cm wide strips and arrange on a platter, sprinkle with salt and pepper.
Peel and crush garlic cloves. Rinse parsley under cold running water, dry and chop finely. Sprinkle both ingredients over the peppers.
Mix water and vinegar essence, drizzle over peppers along with bell pepper juice and olive oil. Marinate peppers for several hours.
Legend: tb: El. Ts: Tl.
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