You haven't really enjoyed peppers unless you've eaten them Serbian-style. Especially around the end of September when they're at their peak, these sweet peppers, either green as above or red as below, are roasted on a grill or even directly on the burner on one's stove like I did above, until their skin is black. When they're cool, peel the burned part away, place in a salad bowl as below, add plenty of chopped garlic, oil, and vinegar, and enjoy! Yum. Serbs also make roasted peppers into
ajvar (pronounced EYE-var) by adding roasted eggplant and garlic, and running it all through a meat grinder.
Ajvar is then eaten as a garnish, spread on bread, or mixed with a kind of feta cheese. Yum again.
You haven't really enjoyed peppers unless you've eaten them Serbian-style. Especially around the end of September when they're at their peak, these sweet peppers, either green as above or red as below, are roasted on a grill or even directly on the burner on one's stove like I did above, until their skin is black. When they're cool, peel the burned part away, place in a salad bowl as below, add plenty of chopped garlic, oil, and vinegar, and enjoy! Yum. Serbs also make roasted peppers into ajvar (pronounced EYE-var) by adding roasted eggplant and garlic, and running it all through a meat grinder. Ajvar is then eaten as a garnish, spread on bread, or mixed with a kind of feta cheese. Yum again.
