- 3 bell peppers, roasted and peeled
- 2 cloves of garlic
- 1 handful of fresh parsley
- 2 Tbsp olive oil
- 2 Tbsp vinegar
- Salt, to taste
Directions:
1) Chop the roasted and peeled bell peppers coarsely and add to a bowl
2) Add the thinly sliced garlic cloves and finely chopped parsley
3) Season with salt, add olive oil and vinegar and mix well
4) Leave the mezze for about 2-3 hours in the fridge and serve the mezze cold
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