Ingredients
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10 Paprika red
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3 cloves of Garlic
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1/2 bunch of Parsley leaves
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1,5 tsp. of Salt
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Marinade:
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5 tbsp. of White wine vinegar 5%
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5 tbsp. of Extra Virgin olive oil
Directions
A delightful appetizer of roasted and marinated red peppers with herbs and garlic is a staple in Balkan cuisine and known as an antipasto in Italian cuisine—a true classic! I tried it for the first time in Belgrade, so for me, it’s primarily a Serbian appetizer. This recipe has been featured on my website for quite some time and has become a part of my home kitchen and the kitchens of many of my subscribers. It is a colorful, delicious and nutritious appetizer, great for both family gatherings and festive occasions! With the ingredients in season, it’s the perfect time to refresh this recipe.
If you haven’t tried making it yet, I highly recommend it!
Bon Appétit!
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Steps
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1
Done
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The best way to cook peppers is on the grill, but if that’s not an option, you can roast them at a high temperature instead. Preheat your oven to 250 degrees Celsius for conventional settings or 230 degrees with a fan. Rinse the peppers well—don’t peel them or cut off the stems! Dry them thoroughly, place them on a roasting pan lined with parchment paper and roast for 15 minutes. After that, flip them over and continue roasting for another 10 minutes. The peppers should be tender but not overly soft, with some charred spots on the skin. |
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2
Done
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Once they have cooled down, gently peel away the thin skins of the peppers. Make a small cut at the tip to let out the juice while ensuring the stem and seeds remain intact, just as traditionally served in Serbia. |
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3
Done
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Finely mince the garlic and chop the herbs into medium pieces. In a bowl, combine the garlic, herbs and salt. In a separate bowl, lightly mix the marinade ingredients. |
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4
Done
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In a glass dish with a lid (or a ceramic container), start by placing some herbs and garlic at the bottom, then add a small amount of marinade. Arrange the peppers in a single layer on top of that. Next, add the garlic and herbs, then drizzle the marinade over them. Keep layering like this until you're done. Finish with a top layer of herbs and garlic and don't forget to drizzle more marinade on top! Seal the container with the lid and stick it in the fridge overnight. Your appetizer will be ready and can be kept in the fridge for an extended period. Before you serve it, allow the appetizer to come to room temperature since the olive oil will solidify when chilled. |
