Grill-Roasted Sweet and Sour Peppers with Feta and Herbs
- Makes4-6 servings
- Cook Time1¼ hours
- Active time plus cooling40 minutes active, plus grill prep
Persian sekanjabin, a sweet and sour syrup made with vinegar, mint and sugar or honey, inspired the dressing for these silky, smoky grill-roasted sweet peppers. (We also include instructions for roasting the peppers under a broiler; see below.) Toasted nuts and crumbled feta add crunch and pops of creamy-briny flavor. Serve the salad at room temperature or lightly chilled as a side to kebabs or roasted lamb or chicken, or offer it as a part of a meze spread, with flatbread alongside.
Editorial Note: For a version of this recipe that roasts the peppers under a broiler, see
Sweet and Sour Peppers with Feta and Mint.
Don’t forget to let the peppers stand, covered, for 20 minutes. As the peppers cool, the steam they release softens and loosens the skins for easy peeling.
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