Roasted peppers with ricotta

Name: roasted peppers with ricotta
Cook time: 10 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 4 Red pepper; 1 garlic; 3 el extra virgin olive oil; 2 el balsamic vinegar; 1 tl dried oregano; 100 g ricotta

Salad of skinned and roasted red pepper, garlic, oregano and balsamic vinegar.

Ingredients

4 Red pepper
1 garlic
3 el extra virgin olive oil

2 el balsamic vinegar
1 tl dried oregano
100 g ricotta

Directions

Preheat the oven to 200 ° C.
Place the peppers on the grid in the middle of the oven and roast them for about 30 minutes. Remove from the oven and place in a sealed plastic bag or covered pan. Let rest for 20 minutes.
Remove the skin, the stalk and the seed lists of the peppers and cut the flesh into wide strips.
Cut the garlic into slices. Mix in a bowl with the oil, balsamic vinegar and oregano.
Add the pepper and spoon. Divide the ricotta with two teaspoons in small bread rolls over the salad.