Peppers in balsamic vinegar and basil sauce
4 servings
20 minutes
Peppers in balsamic vinegar and basil sauce are a vibrant dish of Yugoslav cuisine that combines the rich aroma of smokiness with the tangy acidity of balsamic vinegar. Grilled peppers develop a light caramelized crust and tenderness while retaining their freshness. The combination of basil, garlic, and lemon juice adds a spicy note that highlights the natural sweetness of the pepper. This dish is perfect as an appetizer or side dish for meat and fish dishes and can also serve as a light meal on its own. In Yugoslavia, such dishes are often prepared in summer when vegetables reach peak ripeness, and the tradition of grilling adds a special color to home cooking. Ideal for those who appreciate freshness and balance of flavors.
1
Cut the peppers in half, clean out the insides, brush with olive oil, season with salt, and grill on both sides until soft. If they burn slightly, it's not a problem. A smoky flavor will develop, and the burnt skin can be easily removed. In the end, the peppers should combine charredness with remnants of freshness. They don't need to be fully cooked. Just soften them a bit and let them smoke lightly.
- Sweet pepper: 2 pieces
- Olive oil: 50 ml
- Salt: to taste
2
They need to be peeled, cut into strips, and mixed with vinegar, coarsely chopped basil leaves, leftover olive oil, crushed garlic, and lemon juice. Season with salt and pepper.
- Sweet pepper: 2 pieces
- Green basil: 20 g
- Olive oil: 50 ml
- Garlic: 2 cloves
- Lemon: 0.5 piece
- Balsamic vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste