Sweet and Sour Roasted Peppers with Feta and Mint
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling30 minutes active
- 1
Persian sekanjabin, a sweet and sour syrup made with vinegar, mint, sugar or honey and sometimes infused with cucumber, inspired the dressing that we use here on silky roasted peppers. To add to the contrasting flavors, we finished the dish with crumbled feta cheese, which provides a deliciously savory, salty counterpoint and also adds creamy texture. Serve the salad at room temperature or even 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 charcoal- or gas-grill version of this recipe, see Grill-Roasted Sweet and Sour Peppers with Feta and Herbs.
Don’t forget to check on the peppers as they roast and turn them as needed so they char on all sides. Once charred let them stand, covered, for 15 to 30 minutes, which will further soften the skin, making them easy to peel.
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