Salads & starters

Pečena paprika (roasted peppers)

Peppers roasted in the oven, peeled and then marinated in garlic and vinegar. Served as a starter or side dish, they have a melting flesh and a smoky flavour, and are very common on Serbian tables in summer.

55 min
4 servings
Medium
Budget-friendly
🇷🇸 Serbia

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Ingredients

Spices & seasoning

Black pepper
1 pinch Smoked sweet paprika

Optional extras

1 Fresh chopped parsley

On the side

4 slices Country bread

Nutrition facts

210 kcal per serving

Protein: 3.2 g
Carbohydrates: 14.2 g
of which sugars: 10.8 g
Fat: 14 g
Fiber: 7.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Preheat the oven to 220 °C on the grill setting. Place the whole peppers on a tray lined with baking paper.
Bake for 25 to 30 minutes, turning them halfway through, until the skin is blackened and blistered all over.
Place the hot peppers in a bowl covered with a tea towel for 10 minutes, then remove the skin, stalk and seeds under a thin stream of cold water.
Cut the flesh into long strips about 2 cm wide and arrange them in a deep dish.
Crush the garlic cloves with the salt, dilute with the vinegar and oil, then pour over the peppers. Leave to marinate for 1 hour before serving at room temperature.