Mini peppers plancha on a bed of coarse grey Guérande salt
Serves
4
Difficulty
Easy
Preparation
15 min
Cooking
10 min
Budget
Inexpensive
Ideal with Moist coarse salt
Ingredients
- 4 PETITS POIVRONS ROUGES, JAUNES, ORANGES ET/OU VERTS
- 1 POIGNÉE DE GROS SEL GRIS DE GUÉRANDE LE GUÉRANDAIS
- 1 FILET D’HUILE D’OLIVE
Preparation
-
Wash the peppers thoroughly. Place a handful of coarse grey Guérande salt on the hot plancha. Place the whole peppers on top and drizzle with olive oil. Turn them over regularly for around 10 minutes, until they are cooked and nicely colored.
-
Serve hot, directly from the plancha to the plate. These peppers can be served as an aperitif, with black olives and a few slices of lemon, or as an accompaniment to meat or fish.
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