Vegan Roasted Red Pepper Relish with Garlic-Dill Yogurt
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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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