Roasted peppers with garlic and parsley

This salad is part of the traditional Bulgarian kitchen and is a favorite addition to our homes, along with homemade brandy.
Course: Appetizer
Cuisine: Bulgaria
Keyword: Peppers


  • 6 peppers
  • 2 large garlic cloves
  • 3 tsp oil
  • tsp vinegar
  • salt
  • fresh parsley


  • Preheat oven to 400° F (or use broiler).
  • Cut tops off peppers.
  • Quarter peppers lengthwise and discard seeds and ribs.
  • Place peppers, skin sides up, on pan and bake until skins are blistered and slightly blackened.
  • Transfer peppers to a bowl, cover, and let stand until cool enough to touch.
  • Peel skin from peppers and cut each pepper lengthwise in half.
  • Mince garlic.
  • Toss peppers, garlic, oil, and vinegar in bowl and add salt to taste.
  • Cover peppers, place in fridge, and allow to marinate (preferably overnight).
  • Serve with fresh, chopped parsley.

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