Greek cuisine · Vegetable Dishes

Piperies Florinis Psites (Roasted Florina Peppers)

Red Florina peppers roasted in the oven, peeled and marinated warm with garlic, vinegar and olive oil.

Ingredients · for 4 servings

• 8 red pointed peppers (Florina peppers)
• 5 garlic cloves
• 100 ml olive oil
• 3 tbsp white wine vinegar
• 1 tsp dried oregano
• 1/2 bunch parsley
• 1 pinch sugar
• Salt, pepper

Instructions

1. Preheat the oven to 220 °C top/bottom heat and place the whole, unpeeled peppers on a baking sheet lined with parchment paper.
2. Roast for 25–30 min, turning halfway through, until the skin blisters black in large patches and the pods collapse.
3. Put the hot peppers straight into a bowl, cover with a plate and let steam for 15 min – the steam loosens the skin on its own.
4. Remove skin, stem and seeds, and pull the pods lengthwise into wide strips; catch the released juice through a sieve and set aside.
5. Slice the garlic paper-thin and mix with the reserved juice, olive oil, vinegar, oregano, sugar, salt and pepper.
6. Turn the still-warm pepper strips in the marinade, let steep for at least 2 hours, sprinkle with chopped parsley and serve at room temperature as a meze.