ROSTED PEPPER SALAD recipe / community party / PECENE PAPRIKE SALATA

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is budget-friendly.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness, while apple cider vinegar is often more affordable.

parsley

🥗Healthier: coriander

💰Cheaper: green onion

Coriander provides a unique flavor, while green onion is economical.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cucumbers

Zucchini can be a lower-calorie alternative, and cucumbers are often less expensive.

Wash the bell peppers.

Roast the peppers on a barbecue for about 2 to 3 minutes until the outer skin is burned and blistered.

Place roasted peppers in a big dish to rest and cover them to cool for a couple of hours until lukewarm.

Peel the skin off the peppers and remove the seeds and inner parts, ensuring to get rid of extra fluids.

In a bowl, combine a quarter cup of olive oil, a teaspoon of salt, a tablespoon of raw honey, a quarter teaspoon of black pepper, and three tablespoons of plain white vinegar.

Add fresh garlic to taste, typically about five to six cloves, and mix well until the honey dissolves in the oil.

Marinate each piece of pepper in the dressing, stacking them on top of each other in a glass dish.

Pour the remaining dressing over the peppers and store in the fridge to chill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary