Roasted pepper

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Time for a healthy side dish! You might know them from the supermarket, the jars of pickled roasted red peppers with a clove of garlic. In the Balkans, it’s common to make this dish yourself. Super easy to make and much tastier than store-bought! Delicious for lunch or dinner.


*5 large peppers (preferably red, yellow, or orange for sweetness)

*3 cloves of garlic, finely chopped

*Extra virgin olive oil Apple cider vinegar

*Salt and black pepper, to taste


  • Preheat the oven to 180 degrees Celsius.
  • Place the peppers on a baking tray lined with parchment paper. Drizzle the peppers with olive oil and, if desired, sprinkle with salt and pepper.
  • Roast the peppers in the preheated oven for 25-30 minutes or until the skin is blackened and the peppers are soft.
  • Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers cool for 10-15 minutes. This makes it easier to remove the skin.
  • Carefully peel off the blackened skin of the peppers. Cut them open and remove the seeds and membranes. Slice the flesh into wide strips.
  • In a bowl, combine the finely chopped garlic, a splash of apple cider vinegar, and a generous amount of olive oil (to taste). Mix well to make a dressing.
  • Arrange the roasted pepper strips on a serving dish. Drizzle them with the garlic-apple cider dressing.
  • Allow the peppers to marinate in the dressing for at least 30 minutes before serving. The flavours will develop better if given time to infuse.
  • Serve the roasted peppers as a side dish, on top of bread, or as part of a salad. And don’t forget to store them chilled. Enjoy!

    Click here for more delicious typical recipes from Kim.