Pečene Paprike — Roasted Pepper Salad

Roasted red peppers dressed in garlic, vinegar, and oil are a fixture on every Serbian table during
fasting and feasting alike. The smoky sweetness of charred peppers needs almost nothing else. This
is the kind of dish you make in bulk when peppers are in season and eat all week.

FASTING LEVEL: Fast With Oil (for strict oil-free days, omit the oil and dress with vinegar and garlic alone — still excellent)

SERVINGS: 4
TIME: 40 minutes

INGREDIENTS:
- 8 large red bell peppers (or a mix of red and yellow)
- 4 cloves garlic, thinly sliced
- 3 tablespoons extra virgin olive oil or sunflower oil
- 2 tablespoons white wine vinegar
- Salt to taste
- Fresh flat-leaf parsley, roughly chopped

METHOD:
1. Roast peppers directly over a gas flame, on a grill, or under a broiler, turning regularly, until the skin is completely blackened and blistered on all sides, about 15 minutes.
2. Place roasted peppers in a bowl, cover tightly with a plate or cling film, and let steam for 15 minutes. This loosens the skin.
3. Peel off the blackened skin under running water (or without — purists say water washes away flavor). Remove stems and seeds. Tear the peppers into wide strips.
4. Arrange pepper strips on a platter. Scatter garlic slices over the top.
5. Drizzle with oil and vinegar. Season with salt.
6. Let marinate at room temperature for at least 20 minutes before serving. Garnish with parsley.

NOTES:
- Real fire-roasting is essential. An oven-baked pepper tastes completely different from a charred one.
- These keep in the fridge for a week, submerged in their oil and vinegar marinade. They improve with time.
- In Serbia, these are often served alongside bread, beans, and ajvar as a complete fasting meal.
- For extra protein, serve with a can of drained, seasoned white beans alongside.

NUTRITION (per serving, approximate):
Calories: 145 | Protein: 3 g | Carbohydrates: 14 g | Fat: 10 g | Fibre: 4 g