Baked sweet peppers Odessa style
10 servings
30 minutes
Baked sweet pepper in the Odessa style is a true embodiment of summer freshness and simplicity of preparation. This recipe comes from sunny Odessa, a city famous for its culinary diversity and love for aromatic vegetable dishes. Brightly colored peppers baked to a golden crust absorb all the richness of flavors, becoming soft and juicy. The spiciness of chili, the delicate aroma of garlic, and the freshness of herbs create a harmonious combination, while the marinade with vinegar and vegetable oil adds richness and a slight tang to the dish. This pepper can be served as an independent appetizer, as a side dish to meat or added to salads. It is good both warm and chilled, and its rich flavor pairs wonderfully with a piece of fresh bread.
1
Sweet peppers, preferably colorful, and 1-3 chilis are placed on a parchment-lined baking sheet and sent to a preheated oven at 200 degrees until browned.
- Sweet pepper: 1 kg
- Red chili pepper: 1 piece
2
While the pepper is roasting, we prepare the marinade. We mix cold oil and vinegar, heat it up, and as soon as the mixture boils, we add garlic and a mix of herbs (I have cilantro, parsley, celery). We let it boil again and then immediately turn off the marinade.
- Vegetable oil: 150 ml
- Vinegar: 50 ml
- Garlic: 1 head
- Green: 1 bunch
3
We add salt, pepper, and sugar to the marinade to taste.
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
4
If the pepper is regular - large bell pepper, it's better to cut it into quarters (be sure to save the juice). In my case - dwarf sweet - I didn't cut anything.
5
Immediately add the peppers, cool them down, and store in the fridge, unless, of course, they are eaten right away!