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Grilled Peppers with Garlic Yogurt

5.0(89)

This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don’t have to stick to sweet peppers, though I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.

by Martha Rose Shulman

Open original recipe

Mediterranean, TurkishDinner, Lunch, Appetizer, Side Dish

Servings

(4–6)

Total time

30 min

Calories / serving

98 kcal

Ingredients (7)

serves

1 1/2 pounds mixed sweet pepperspepper
Salt and freshly ground pepper to tastesalt-and-pepper
1 cup Greek yogurt or drained yogurtyogurt
2 to 4 tablespoons fresh lemon juice, to tastelemon-juice
2 to 4 garlic cloves, mashed in a mortar and pestle with a generous pinch of saltgarlic
Extra virgin olive oil for drizzling
Chopped fresh dill, parsley or mintdill

Instructions (4 steps)

01Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
02Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
03In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
04