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as part of a mezze platter, but do double this recipe, treble it – have this in the fridge alwaysEasy
By Itamar Srulovich and Sarit Packer
Published 2014
I prefer the fleshy mouthful of regular bell peppers here; Sarit prefers the silky texture of the long ones, called Romano or Romero. If, like us, you have strong feelings about the qualities of different peppers, take a minute to congratulate yourself on having a very fortunate life.
Turn your