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4 to 6
Easy
Published 2021
Roasted sweet peppers are used in many Macedonian dishes. Sweet bell peppers are best for this salad because of their thicker texture. My parents often made this salad to use up slightly overripe peppers in an effort not to waste them.
Roast the peppers over a charcoal grill or a gas flame until the skins are completely charred and blistered. Alternatively broil them in the oven (directly on the rack, or on a baking sheet lined with parchment paper), rotating them every 15 minutes until charred, 30 to 45 minutes.
Place peppers in a paper bag or heatproof container. Seal and set aside for 20 minutes until cool.