Grilled Peppers with Garlic Yogurt

By Martha Rose Shulman

Updated January 11, 2018

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(90)
Comments
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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.

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Ingredients

Yield:Serves 4 to 6

  • 1 ½ pounds mixed sweet peppers

  • Salt and freshly ground pepper to taste

  • 1 cup Greek yogurt or drained yogurt

  • 2 to 4 tablespoons fresh lemon juice, to taste

  • 2 to 4 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt

  • Extra virgin olive oil for drizzling

  • Chopped fresh dill, parsley or mint

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

10 grams carbs; 6 milligrams cholesterol; 98 calories; 2 grams monosaturated fat; 2 grams saturated fat; 5 grams fat; 3 grams fiber; 407 milligrams sodium; 5 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Grill 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.

  2. Step 2

    Skin 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.

  3. Step 3

    In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.

  4. Step 4

    Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.

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Ratings

5 out of 5
90 user ratings
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Comments

Starchgirl

7/26/16 This is a simple recipe, that you read and think...why do I even need a recipe? But the simplicity belies the perfect balance of the finished dish. It's a perfect accompaniment to almost any meal. Be sure to add plenty of fresh herbs, and enjoy!

AND in CDMX

It's easy and good. One word of warning: be judicious with the garlic. I like garlic, and I chose 4 *very fat* cloves. Given that this is raw garlic, it was a tad aggressive. You can mash up a lot, but don't add it all at once to the yogurt.

Starchgirl

7/26/16 This is a simple recipe, that you read and think...why do I even need a recipe? But the simplicity belies the perfect balance of the finished dish. It's a perfect accompaniment to almost any meal. Be sure to add plenty of fresh herbs, and enjoy!

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