This is one of those simple recipes that tastes like summer in the Balkans. Sweet red Kapia peppers are grilled directly on a hot gas grill until they become soft and their skins are beautifully charred. After a quick steaming step, the skins peel away easily, leaving tender, smoky-sweet peppers ready for a simple garlic marinade. The combination of cold-pressed sunflower oil, white vinegar, garlic, salt, and a touch of sugar is incredibly simple but gives the peppers so much flavor. I prepared these on my Napoleon gas grill, and I love how quickly it heats up and how easy it makes grilling even during the week.
Since I got my Napoleon gas grill, grilling has become much more common in our home.
We no longer have to wait for the weekend — we can grill even in the middle of the week, without a long wait or complicated preparation. The Napoleon heats up very quickly and is ready to cook almost right away, which is especially useful when we want to prepare a delicious meal for the whole family without spending too much time waiting.
You can find the Napoleon gas grill I used for this recipe here: NAPOLEON Plinski roštilj PRO-S
Sweet red Kapia peppers are grilled on a gas grill until tender and lightly charred, then peeled and marinated with garlic, white vinegar, cold-pressed sunflower oil, and fresh parsley. A simple Balkan summer classic and the perfect side dish for a barbecue.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Kapia peppers are naturally sweet, with a long, slightly pointed shape that makes them excellent for grilling. The high heat of the gas grill softens the peppers while lightly charring the skins, giving them a delicious roasted and slightly smoky flavor.
For this recipe, I recommend grilling the peppers directly on a gas grill rather than baking them in the oven. The direct heat gives the skins that characteristic dark, blistered surface and adds extra flavor.
Once the peppers come off the grill, cover them while they are still hot. The trapped steam helps separate the skins from the flesh, making them much easier to peel.
Although you can serve them immediately, they become even better after resting. The soft peppers absorb the garlic, vinegar, and sunflower oil, creating a much deeper flavor.
These grilled peppers are perfect for summer gatherings because you can prepare them ahead of time. Make them before your barbecue, let them marinate, and simply bring them to the table when you're ready to eat.
The flavorful oil and garlic marinade left at the bottom of the dish is delicious with fresh bread. It is one of the best parts of serving these peppers with a loaf of crusty bread.
You can easily adjust the marinade to your taste. Add a little more vinegar for extra tanginess, more garlic for a stronger flavor, or adjust the salt and sugar as needed.