Anti Inflammatory Roasted Red Pepper Relish with Garlic-Dill Yogurt
Roasting bell peppers until their skins are deeply charred and blistered is one of those kitchen moves that transforms a humble vegetable into something genuinely special — sweet, smoky, and almost silky in texture. Tossed with red wine vinegar, smoked paprika, and a little olive oil, the relish hits a bright, complex note that feels anything but ordinary. Underneath it all, a creamy whole-milk yogurt sauce loaded with fresh dill, minced garlic, lemon juice, and a whisper of cumin gives the dish a cool, herby contrast that makes every bite interesting. Both olive oil and fresh herbs are workhorses of an anti-inflammatory kitchen, so this recipe leans into ingredients that genuinely pull their weight on that front. The whole thing comes together in well under an hour, and it serves six generously — making it a smart choice for a dinner party spread or a week of easy snacking straight from the fridge. Pile it onto grilled flatbread, serve it alongside roasted chicken, or just scoop it up with whatever you have on hand.
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Learn more →Ingredients
6 servings
For the roasted red pepper relish
- 3 large red bell peppers
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp red wine vinegar
- ½ tsp smoked paprika
For the garlic-dill yogurt
- 1 cup plain whole-milk yogurt
- 2 cloves garlic, finely minced
- 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp ground cumin
Instructions
- 1
Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet, drizzle with 1 tbsp olive oil, and turn to coat. Roast for 20–25 minutes, turning once halfway through, until the skins are deeply charred and blistered in spots and the peppers have collapsed.
- 2
Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or a plate. Let them steam for 10 minutes — the skins will loosen and slip off easily.
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