Fried "horn" green peppers in vinegar, lemon and oregano sauce

Sweet, green "horn" peppers are quite popular in Greek cuisine because they can be cooked with various ways and become a very tasty main or meze dish for everybody! Here we have another version of these peppers cooked as an appetizer (meze) and which can be served all year round. Again, just a few ingredients are enough and the result is delicious thanks to the sauce served along with the peppers

Cooked by Nena Ismyrnoglou,

from "Gastronomos" magazine of "KATHIMERINI" newspaper (2009)

Ingredients (for 4-8 people):
8 medium sweet green "horn" peppers

1/3 tea-cup of olive oil
2 tbsp of fresh lemon juice
2 tbsp of red wine vinegar
1 tsp of Dijon mustard
1 tbsp of fresh oregano leaves (or 1/2 tsp of dried ground oregano)
salt
pepper

Method:
Wash the peppers, dry thoroughly with kitchen paper and keep whole.

Warm the oil in a large non-stick (deep and heavy-bottomed) frying pan (or shallow pot) in high heat.

When the oil is ready (but not fuming), arrange the peppers in the pan, cover with the lid and fry in high heat for 2 minutes. Turn the heat to medium-high and fry for another 3 minutes one each side until they are tender and nicely browned.

In the meantime, put in a small bowl the lemon juice, the vinegar, the mustard, salt and pepper and mix thoroughly.

When the peppers are ready, turn the heat to high again and pour over with the lemon mixture.

Gently shake the pan and after 30 seconds take off the heat, sprinkle with the oregano and serve while the peppers are still hot or at room temperature.