Roasted Peppers with Vinegar and Oregano
4 servings
15 minutes
Fried peppers with vinegar and oregano are a bright, aromatic dish that embodies the spirit of the Mediterranean. In Greek cuisine, peppers are often used in light, flavorful appetizers, and their combination with red wine vinegar adds a tangy zest that enhances the natural sweetness of the vegetables. Fried until soft, they absorb the aroma of olive oil and fresh oregano, creating a harmony of flavors. This recipe is perfect as a standalone appetizer, an accompaniment to meat dishes, or as part of mezze – a traditional assortment of Greek snacks. It pairs wonderfully with rye bread, feta cheese, and a glass of white wine, bringing Greek flair to the meal.
1
In a large skillet, heat olive oil over medium heat. Add sliced onions in thin half-rings, season with salt and pepper. Sauté, stirring, until softened, about 3 minutes.
- Extra virgin olive oil: 1 tablespoon
- Red onion: 1 head
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Meanwhile, remove the seeds from the peppers and cut them into thin strips. Add them to the onion along with the thinly sliced chili (optional). Mix well. Season with salt and pepper again, drizzle with vinegar, cover, and cook until soft for about 3 minutes. Then stir in the oregano.
- Bell pepper: 3 pieces
- Red chili pepper: 1 piece
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Red wine vinegar: 3 tablespoons
- Fresh oregano leaves: 2 tablespoons
