Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 3 eachGreen bell peppers
- 3 eachTomatoes
- 1 eachOnion, peeled and quartered
- 3 cloveGarlic, unpeeled
- 3 tbspOlive oil
- 2 tbspLemon juice
- ½ tspGround caraway
- ½ tspFine salt
- 50 gPitted green olives
Make it
- Heat the oven broiler to high and place a rack about 15 cm from the element. Set the whole peppers, tomatoes, onion quarters and unpeeled garlic on a rimmed metal tray.
- Broil for 20–25 minutes, turning frequently and removing each item as it softens and chars. The garlic may be ready in 10 minutes. Put the peppers in a bowl, cover and leave for 10 minutes.
- Peel the peppers and remove their stems and seeds. Peel the tomatoes and garlic. Finely chop all the cooked vegetables with a knife, then drain briefly in a sieve if very watery.
- Mix the chopped vegetables with the oil, lemon juice, caraway and salt. Spoon into a shallow dish, scatter the olives over the top and serve warm or at room temperature.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.