Chargrilled red peppers (pecenje paprike)

A key ingredient in Serbian cooking these chargrilled capsicums are an easy side. They also have a smoky flavour to them thanks to the chargrilling process.

• serves

  8

• prep

  2 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 8 red banana peppers or bullhorn capsicums (see Note) 
• 3 garlic cloves, finely chopped
• olive oil, to drizzle 

Instructions

Preheat a barbecue or grill to high. Place capsicums on barbecue grill and cook, turning, until skins blister and blacken.

Place in a large bowl, cover with plastic wrap and leave for 10 minutes. Peel off skins and discard. Drizzle with olive oil and toss gently with garlic to serve.

Note
• These are long, narrow capsicums that are mild and sweet in flavour. 

Photography by Alan Benson.

As seen in Feast magazine, October 2011, Issue 2.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.