Summer tartines with grilled peppers in olive oil

Summer tartines with grilled peppers in olive oil, halloumi, fenalar

Take advantage of summer to feast on beautiful vegetables!
I don’t know about you, but me, that’s all I want. Tomatoes, eggplant, zucchini and of course peppers are everywhere in my little dishes. I enjoy cooking them as simply as possible.
For peppers, I like to grill them, ideally on the barbecue, then let them marinate in olive oil. Afterwards, I serve them on toast. with fresh goat cheese, it’s so good. And then, I very often make summer sandwiches, combining them with other vegetables, with cheese, or country ham.

This time, my sandwiches were a bit new, because we tested two products that I didn’t know yet. The first is halloumi. It is a cheese that is grilled, without it melting. Until now, I had never been able to find any. The second is the fenalår, a Norwegian specialty of dried lamb meat. This is Meat Mewhich allowed me to discover this rare product.
The result is delicious sandwiches, crispy and fragrant to perfection, wonderful with a small glass of rosé.

Summer tartines with grilled peppers in olive oil:


Roasted peppers in oil:


6 peppers
1 to 2 cloves of fresh garlic
fresh oregano
olive oil
salt pepper

Grill the peppers.
Take advantage of a barbecue to let them blacken on all sides or put them under the grill of the oven, turning them every 5 minutes, until they are black.
Put them immediately in a dish, cover and let cool.

Remove the skin with your fingertips, then the seeds.
Cut them into strips, then flavor them with grated garlic and oregano. Season.
Cover with olive oil and wait until the next day to consume them.
Store in the bottom of the fridge for ten days.

Grilled peppers in olive oil

Toasts:


8 slices of country bread
1 zucchini
oil
salt pepper
Halloumi, fenalår
Roasted peppers in oil
Rocket
fresh oregano….

Pour a drizzle of olive oil on the slices of bread. Season.

Roast in the oven at 180°C.

Cut the zucchini into thin slices and brush with a little oil.

Grill them on both sides in a grill pan.

Do the same with the halloumi.

Arrange the vegetables and accompaniments on the slices of bread.

Enjoy immediately.

Summer tartines with grilled peppers with olive oil and fenalar

To finish: these sandwiches can be declined in many ways. I really like to use cherry tomatoes, or sometimes fresh goat cheese, mozzarella or even feta, and why not bresaola…
Instead of oregano, one could choose mint or basil.

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